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Under 30 Minutes


A dab loads any meal with Provencal flavor. Try with: green beans, goat cheese, grilled lamb.

  • Prep:
  • Total Time:
  • Yield: Makes 1 1/2 cups

Source: Martha Stewart Living, June 2012


  • 2 teaspoons loosely packed fresh thyme leaves, coarsely chopped (1 1/4 teaspoon)
  • 3 anchovy fillets
  • 2 tablespoons capers, rinsed
  • 1 garlic clove, minced (about 1 teaspoon)
  • 2 cups olives, such as Nicoise or Kalamata, drained and pitted
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil


  1. Finely chop thyme, anchovies, and capers, and mix with garlic.

  2. Finely chop olives; add to bowl along with oil.

Cook's Note

To store, refrigerate, covered, up to 2 weeks.

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