Serves people

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  • 1/2 cup good-quality olives, pitted, perhaps of several varieties
  • 1 clove fresh garlic
  • 3 standard canned anchovies (or 2 white ones--preferred)
  • 2 Tbs. capers (the smallest you can find)
  • 2-4 basil leaves
  • 2 tsp. freshly squeezed lemon juice
  • 1/8 tsp. Tabasco green hot sauce
  • 2 Tbs. extra-virgin olive oil


With a sharp French chef's knife, chop the olives and garlic as finely as you can.

Put all the ingredients into a food processor. Process for fifteen seconds, scrape down the sides of the bowl with a rubber spatula, and repeat until the contents are a rough paste.

Spoon the mixture into a serving bowl and surround with toasted bread of some kind.