Black Olive, Anchovy, & Caper Spread (Garum)
- 2 cups pitted black olives, such as nicoise (see note)
- 4 anchovy fillets, chopped and mashed with a fork
- 2 tablespoons capers, drained
- 1 large garlic clove, crushed with a garlic press
- 1 large hard-cooked egg yolk, mashed with a fork
- 2 tablespoons dark rum (or brandy)
- 1/2 teaspoon Dijon mustard
- 4 tablespoons fragrant extra virgin olive oil
- grilled bread, toast or breadstick, for serving
- Place the olives, anchovies, capers, garlic, egg yolk, rum and mustard in a food processor and process in quick pulses to a medium-fine paste, scraping down the side of the bowl as needed. Gradually add the olive oil, pulsing several times after each addition. Scrape the mixture into a bowl and let stand at room temperature for about 1 hour so that the flavors develop. Serve with grilled bread, toast or bread sticks. The spread can be refrigerated, covered, for up to 2 weeks.
- Note: if the only pitted olives you can find are Kalamatas, soak them briefly in cold water and use fewer capers and anchovies. To pit olives, place them in a plastic bag. Lay the bag on a flat surface, and crush them lightly with the flat side of a large knife, mallet or heavy skillet. Then pick out and discard the pits. Cooking time includes standing time.
black olives, anchovy, capers, garlic, egg yolk, dark rum, dijon mustard, extra virgin olive oil, bread
Taken from www.food.com/recipe/black-olive-anchovy-caper-spread-garum-366133 (may not work)