This is one spread that makes no excuses. It has full-on, big-ass, unapologetic, salty flavor: black olives, capers, anchovies…This is for your friends who really enjoy robust and lusty food and who will slather spreads generously and lavishly. It is not subtle, so don’t waste these party snacks on the tea and crumpet crowd.
We hadn’t made it in awhile…we meant to when my sister-in-law, Annika, was here visiting this summer, and somehow didn’t get to it. My dad had some latent guilt about the omission, so for a recent BBQ with the Goralskis – people who know how to eat — we decided to put it on the menu. Nothing could be more simple. If you don’t have a food processor, then do it in a mortar and pestle.
Important note: As much as I believe in DIY cooking, I recommend you buy the olives already pitted. Pitting oily olives is a big, sloppy job that I would rather avoid.
And make a lot. It will keep tightly covered in the fridge for three months!
6 anchovy filets (from a jar, packed in salt preferred)
1.5 Cups salt cured black olives, pitted (even if you buy them from the store pitted, double check so you don’t ruin your food processor!)
1 Tbs capers, rinsed and drained
1 Tbs extra virgin olive oil
1 heaping tsp fresh thyme (half this amount if using dried)
Place the anchovy filets on a paper towel and pat dry, scraping off some of the salt (or oil, if using oil-packed).
(This version does not call for garlic, but others do. Live large and add a clove).
Then, place all ingredients in a small food processor and blend until smooth and spreadable. Use for sandwiches, crudités, spread on crusty bread, or to season other dishes. You can also finish a soup with a dollop of this on top! It will keep in the fridge for three months tightly covered!