Ingredients
560
g of black olives, stoned
16
anchovy fillets, soaked in water for 1 hour and patted dry
1
clove garlic, finely chopped
1
tbsp of fresh parsley, finely chopped
1
tbsp of fresh marjoram, finely chopped
1
tbsp of fresh rosemary, finely chopped
1
tbsp of fresh thyme, finely chopped
Directions
1.
Mix all ingredients together in blender or food processor until light and fluffy. Puree the mixture in a food mill or push it through a sieve with a wooden spoon. Return to the blender or food processor and process briefly to obtain a smooth paste.
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