Garum

• 1 lb. black Spanish olives
• 2 large hard-boiled eggs
• 2 anchovy fillets
• 2 tbsp. capers
• 1 tbsp. Spanish sherry
• 1 tsp. Fresh tarragon leaves
• 1 tsp. fresh parsley leaves
• 1/2 tsp. ground black pepper
• .67 c. extra-virgin olive oil

1. In bowl of a food processor fitted with steel blade, pulse olives, eggs, anchovies, capers, sherry, tarragon, parsley, and black pepper to make a rough puree.
2. With the motor running, slowly add oil through the feed tube.
3. Transfer to a serving bowl, cover, and refrigerate until serving time.
4. Serve with assorted crackers and breads.

black spanish olives, eggs, anchovy, capers, spanish sherry, tarragon, parsley, ground black pepper, extravirgin olive oil

Taken from www.delish.com/recipefinder/garum-3221 (may not work)