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Ingredients
- 1 1/2 cups pitted black olives in brine, patted dry
- 5 anchovy fillets
- 1/4 cup canned tuna (preferably packed in oil), drained
- 3 tablespoons capers
- 3 tablespoons extra-virgin olive oil
Preparation
Step 1
Place olives in a bowl of food processor. Puree until smooth. Add anchovies, tuna, capers and oil. Process for 25 seconds. Will keep refrigerated for 1 week.