Provencal Olive and Caper Paste À La Gabi
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g olives, black, pitted, halved
- 100 g anchovy fillet (s)
- 2 tablespoon capers
- 3 cloves garlic, grated with a little salt
- olive oil
- Lemon juice
- salt
- Black pepper from the mill
Print Recipe
Pin Recipe Instructions
- Rinse the anchovies thoroughly under running water several times, chop them very finely with the olives and capers and mix in the garlic. Mix everything well with a few spoons of olive oil and season with salt, pepper and lemon juice.
- Serve the paste with toasted white bread, for example.
- Tip: You can also season the paste with mustard and change it by adding freshly chopped thyme and / or basil. Or you can simply mix them with canned tuna.
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