Olive Dip


  • 1 Garlic, crushed
  • 1 cup Black Olives, pitted and chopped
  • 4 anchovies
  • 1 tsp Fresh Thyme
  • 1 tsp Fresh Rosemary
  • 2 tbsp Capers
  • 3 tbsp Lemon Juice
  • 4 tbsp Olive Oil
  • Black Pepper, freshly ground.


Place the olives in a food processor and chop to a coarse puree. Remove and reserve them.

Drop in the rest of the ingredients and process into a puree, scraping the bowl, once or twice. Return the chopped olives/tomatoes to the processor, and mix briefly adding more oil if necessary. Serve with toasted crusty bread.

Difficulty: Easy

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