Ingredients
2 CUPS BLACK OLIVES(KALAMATTA)
4 ANCHOVY FILLETS
1/2 CUP FRESH FLAT LEAF PARSLEY
1 GARLIC CLOVE
2 TBSP EXTRA VIRGIN OLIVE OIL
Preparation
PULSE OLIVES, ANCHOVIES, PARSLEY AND GRLIC IN A FOOD PROCESSOR UNTIL COARSELY CHOPPED. STIR IN OIL. COVER AND REFRIGERATE UP TO THREE DAYS
