Olive Anchovy Relish
Instructions:
- ½ cup black olives (not“California-styleâ€), pitted and coarsely chopped
- ½ cup green olives, pitted and coarsely chopped
- 2 tablespoon capers, drained
- 1 clove fresh garlic, minced
- 2 anchovy fillets, drained and coarsely chopped
- 1 tablespoon extra virgin olive oil
- Mix all ingredients. Spoon over fish cakes or other fish or meat.
- Tip: To pit olives quickly, use a cherry pitter or press the flat side of a wide knife against the olive to crush it, then pick out the pit.
- Makes 1 cup, or approximately 6 servings.