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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 teaspoon(s) loosely packed fresh thyme leaves coarsely chopped |
3 anchovy fillets |
2 tablespoon(s) capers rinsed |
1 clove(s) garlic minced (about 1 teaspoon) |
2 cup(s) olives, such as nicoise or kalamata drained and pitted |
1/4 cup(s) extra virgin olive oil |
2 tablespoon(s) extra virgin olive oil |
Directions:
1. Finely chop thyme, anchovies, and capers, and mix with the garlic.
2. Finely chop the olives; add to bowl, along with the olive oil.
3. TO STORE: Refrigerate, covered, up to 2 weeks.
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