This famed olive spread from Provence is made from black olives, capers, anchovies, herbs, and garlic.
Why It Works
- The easy food processor method produces a paste that's made spreadable and familiar by the addition of oil at the end.
- The mortar and pestle method produces superior flavor and texture by extracting more flavor from the individual ingredients.
- Yield:Makes about 1 cup
- Total time:10 minutes with food processor, 25 minutes with mortar and pestle
- 1/2 cup pitted black olives, such as Niçoise or oil-cured olives
- 1 tablespoon drained capers
- 2 drained oil-packed anchovy fillets
- 3 medium cloves garlic
- 5 basil leaves (optional)
- 1 tablespoon loosely packed fresh oregano, marjoram, or thyme leaves
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh juice from 1 lemon
- Extra-virgin olive oil, as needed
- Kosher salt and freshly ground black pepper, if needed
If using a food processor: Combine olives, capers, anchovies, garlic, basil (if using), other herbs, and mustard in the work bowl and process, scraping down the sides, until a finely chopped paste forms. Process in lemon juice. With the processor running, drizzle in just enough olive oil to loosen to a spreadable paste, about 2 tablespoons. Season with salt and pepper only if needed.
If using a mortar and pestle: Roughly chop olives, capers, anchovies, and garlic, then add to mortar with basil (if using) and other herbs. Tap, crush, and smash with pestle until ingredients have been reduced to a thick paste (a little chunkiness is okay). Using pestle, work in mustard and lemon juice, then drizzle in just enough olive oil to form a spreadable paste, about 2 tablespoons. Season with salt and pepper only if needed.