Olive Butter - Something that starts with a P

• 1 anchovy fillet
• 1 clove garlic large (or 2 med)
• 1/3 cup (80 ml) olive oil
• 1/2 cup (125 ml) pimento stuffed green olives
• 1/2 cup (125 ml) ripe olives
• 1/2 cup (125 ml) giardiniera (pickled mixed vegetables)
• 2 tbsp (30 ml) chopped fresh parsley
• 1-1/2 tsp (7 ml) chopped fresh or 1/2 tsp (2 ml) dried oregano leaves
• 1/8 tsp (1 ml) pepper

1. Whir anchovy, garlic and oil in food processor until well blended.
2. Place in a 1 quart (950 ml) glass bowl.
3. Process green and black olives until chopped very fine.
4. Process vegetables seperately until chopped very fine.
5. Add processed olives and vegetables to oil mixture.
6. Stir in remaining ingredients.
7. Cover and refrigerate at least 8 hours, stirring 2 or 3 times.

anchovy fillet, garlic, olive oil, green olives, olives, giardiniera, parsley, oregano, pepper

Taken from online-cookbook.com/goto/cook/rpage/000753 (may not work)