Ingredients
2 cups black olives, such as Kalamata, pitted
4 anchovy fillets
1/2 cup fresh flat-leaf parsley
1 garlic clove
2 tablespoons extra-virgin olive oil
Preparation
Pulse olives, anchovies, parsley, and garlic in a food processor until coarsely chopped. Stir in oil. Cover, and refrigerate up to 3 days.
