Courtesy of PureZing

Makes 2 cups

INGREDIENTS:

3 cups pitted black or kalamata olives
3 cloves garlic, peeled
2 Tablespoons capers, drained
3 cornichons pickles
2 Tablespoons extra virgin olive oil
5 anchovy fillets

DIRECTIONS:

In a food processor, or by hand, chop the olives finely but do not puree. Remove the olives.

In the processor, chop but do not puree the garlic, capers and cornichons. Stir the garlic mixture into the olives.

In a small skillet, heat the olive oil and add the anchovies and, stirring a few times, let them melt. Add the anchovy oil to the other ingredients.

Serve at room temperature.

Serve with crusty breads, imported cheese, grilled meats and fish.