Use this recipe when making our Caprese Wheel.
- Yield: Makes 1 1/4 cups
Source: Martha Stewart Living, June 2000
- 2 cups black olives, such as Kalmata, pitted
- 1 garlic cloves
- 4 anchovy fillets
- 1/2 cup fresh flat-leaf parsley
- 2 tablespoon extra-virgin olive oil
Place olives, garlic, anchovy fillets, and parsley in the bowl of a food processor, and pulse until coarsely chopped. Transfer to a bowl, and stir in extra-virgin olive oil.