Ingredients
Units
Scale
- 560 g black olives, stoned
- 16 anchovy fillets, soaked in water for 1 hour and patted dry
- 1 hard-boiled egg yolk
- 90 g capers
- 1 clove garlic, finely chopped
- 1 teaspoon grainy mustard
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh marjoram, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 teaspoon white pepper
- 60 ml olive oil
Instructions
- 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.
- Note: Do not substitute fresh herbs with dry as they will not puree properly, either omit, experiment with other fresh herbs, or increase the amounts of parsley.
- Prep Time: 0 hours
- Cook Time: 0 hours
Nutrition
- Calories: 337.98 kcal
- Sugar: 0.16 g
- Sodium: 2161.05 mg
- Fat: 31.42 g
- Saturated Fat: 4.62 g
- Trans Fat: 0.0 g
- Carbohydrates: 11.27 g
- Fiber: 5.77 g
- Protein: 7.15 g
- Cholesterol: 50.13 mg
