1 pound black olives pitted
½ cup drained capers
1 clove garlic, chopped
7 ounces salted anchovy, rinsed and finely minced
½ cup extra virgin olive oil
Juice of ½ a lemon
Combine all ingredients in a food processor and process until ingredients form a coarse paste. This may be prepared up to a week ahead and stored in the refrigerator with a thin layer of olive oil poured over it. Be sure to bring it to room temperature before serving since olive oil solidifies when chilled. Stir in the excess olive oil before serving.
Served on crostini (small pieces of toasted bread) or over pasta. When adding to pasta a small amount of pasta-cooking water may need to be added to loosen the sauce.
Serves six to eight.
Cook's note: The best types of olives for this recipe are the Nicoise or Gaeta. The Spanish and California black olives are green olives that are processed to turn black and do not have as nice flavor or texture.