This garlicky olive spread is wonderful on crackers or thin slices of French bread. This classic recipe is from the back of large tin of anchovies.

Makes 1 cup


  • 6 ounces pitted Kalamata olives
  • ¼ cup olive oil
  • 3 or 4 anchovy filets
  • 2 cloves garlic
  • 2 Tbsp. capers
  • 1 tsp. Dijon mustard
  • 1 Tbsp. balsamic vinegar
  • Freshly ground black pepper to taste


Process the garlic in a food processor for 30 seconds. Add the olives and process for another 30 seconds. Slowly pour in the olive oil while the food processor is running. Add the remaining ingredients and process to desired texture. Season to taste with black pepper.


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