Ingredients
Cooking Instructions
| 560 | g of black olives, stoned |
| 16 | anchovy fillets, soaked in water for 1 hour and patted dry |
| 1 | hard-boiled egg yolk |
| 90 | g of capers |
| 1 | clove garlic, finely chopped |
| 1 | tsp of grainy mustard |
| 1 | tbsp of fresh parsley, finely chopped |
| 1 | tbsp of fresh marjora |
Cooking Instructions
| Step 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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