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Home, About Me, Recipes, Hints & Tips
| 1 | California ripe olives, about 6 oz drained weight, drained |
| 1 | 2 ounce tin anchovy fillets, drained |
| 2 | tablespoons vegetable oil |
| 2 | teaspoons capers, drained |
| 2 | teaspoons Dijon mustard |
| 1 | small garlic clove, peeled and coarsely chopped |
In container of food processor, process all ingredients
until combined,
but still with texture.
Scrape the spread into a small bowl.
Cover and refrigerate to allow
the
flavors to come together.
Serve on crackers or slices of french bread
Home, About Me, Recipes, Hints & Tips