Ingredients
Units
Scale
- 1/4 pound pitted castelvetrano green olives
- 1/4 pound pitted picholine green olives
- 3 anchovy fillets, rinsed (Ortiz brand strongly preferred)
- 2 small cloves of garlic, minced
- 2 tablespoons capers
- 2 fresh basil leaves
- 2 1/2 teaspoons Herbs de Provence
- 1 tablespoon cider vinegar
- 1/4 teaspoon V.S.O.P. cognac or to taste (optional)
- 2 tablespoons extra-virgin olive oil
Instructions
- Blend all to a slightly chunky paste in a food processor. Do not over-process, it should still have some texture. Serve with rounds of French bread.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes
Nutrition
- Calories: 153.41 kcal
- Sugar: 0.36 g
- Sodium: 1094.11 mg
- Fat: 15.82 g
- Saturated Fat: 2.18 g
- Trans Fat: 0.0 g
- Carbohydrates: 3.2 g
- Fiber: 2.27 g
- Protein: 1.69 g
- Cholesterol: 2.55 mg
