2 anchovy fillets, mashed
1 clove garlic, smashed
1 cup black nostraline olives, pitted and roughly chopped
1 cup green Sicilian olives, pitted and roughly chopped
1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
1/2 tablespoon capers, rinsed and chopped
Toasted bread and garlic, to serve
Toasted bread and garlic, to serve
Sliced heirloom tomatoes, to serve, optional
Nostraline olives are a type of black olive from the Tuscany region of Italy. Any high-quality brined black olive, such as nicoise or kalamata, can be used in their place.
Carolyn H.
I've been making this recipe for over 5 years now. It's always a hit with friends and family.
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