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COMMENT:
The black Kalamata olive makes a great base ingredient for this
spread. It goes wonderfully with creamy goat cheese and crusty bread.
INGREDIENTS:
- ¾ pound pitted Kalamata olives
- ½ cup capers, drained and rinsed
- 2 anchovy fillets, drained, rinsed and patted dry
- ½ tsp minced garlic
- 1 tsp Dijon mustard
- 1/8 tsp ground bay leaf
- 5 sprigs fresh thyme, leaves picked and chopped
- 3 tbsps chopped parsley
- ¼ tsp crushed red pepper flakes
- ½ lemon, juiced
- 1 tsp red wine vinegar
- 1 tbsp brandy
- ½ cup extra-virgin olive oil
METHOD:
Combine all ingredients in the bowl of a food processor and pulse
to combine well, then allow to process until mixture is coarsely
puréed. Taste for seasoning, and then serve as a dip with
crusty bread and goat cheese. You could also use this tossed with
cooked pasta.
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