Ingredients

makes about 2/3 cup

　　1/2 cup black olives (niçoise, Nyon, or dry-cured), pitted and coarsely chopped

　　1 tablespoon capers, rinsed, drained, and coarsely chopped

　　2 salt-packed anchovies, soaked, boned, and chopped

　　1 garlic clove, peeled and split with germ removed, chopped fine or pounded to a purée

　　1 savory sprig, leaves only, chopped

　　1/2 teaspoon brandy (optional)

　　1/4 cup olive oil

　　Salt

　　

Step 1

Mix together: 1/2 cup black olives (niçoise, Nyon, or dry-cured), pitted and coarsely chopped, 1 tablespoon capers, rinsed, drained, and coarsely chopped, 2 salt-packed anchovies, soaked, boned, and chopped, 1 garlic clove, peeled and split with germ removed, chopped fine or pounded to a purée, 1 savory sprig, leaves only, chopped, 1/2 teaspoon brandy (optional), 1/4 cup olive oil.

　　

Step 2

Taste and add, if necessary: Salt.

　　

Step 3

Let sit at room temperature for 30 minutes before serving to allow the flavors to marry.

　　

Variations

Step 4

Stir in 2 tablespoons roasted chopped almonds.

　　

Step 5

Add 1/4 teaspoon grated orange zest.

　　

Step 6

Substitute green olives or use a mixture of green and black.

　　The Art of Simple Food