Provencal specialty, and perfect Summertime appetizer.
1 can (6oz/170g), pitted black olives,
2 oz (56g), drained capers,
2 oz (56g), anchovy fillets,
5 oz (150ml), olive oil,
1 clove, garlic, minced
1 tbsp, lemon juice,
a few fresh, basil leaves, chopped
coarse salt & freshly ground pepper to taste.
(1) Blend all Core Ingredients in a blender or crush olives, capers, and anchovy in mortar, and pestle, and then combine them with olive oil.
(2) Add minced garlic, basil, lemon juice, and combine well.
(3) Season with salt, and pepper
Serve as an appetizer, on freshly made toast. Bon Appetit!
(1) If you are not familiar with cups, assume an empty, 15 ½ oz. size can to have 2 cups capacity (1 cup =8oz. =227g.),
tsp. = teaspoon,
tbsp. = tablespoon,
1lb = 453 grams
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References - This yummy photoshot had been taken at Terminus Nord Brasserie in Paris, find out more about it here.
Special Thanks to Town & Country Gardens Contributors:
blogger, bulabean, dive-angel (Karin), Elisabeth85, Elisabeth85 contributed before, see March, Flora Now, Anemone entry of Town & Country Gardens. See her great photostream on flickr, full of captivating photography of people, and places one has seen, or is still looking forward to see., flickr, Jasmine&Roses, Rita Crane Photography. Rita Crane, daughter of LIFE magazine photographer Ralph Crane. Her work can be seen on Flickr at Rita Crane Photography or on her website., TMR Davies, W.D. Williams