From Marcus Samuelsson - this is from North Africa and Marcus says you can use it as a rub for lamb or fish, but I like it as a salad dressing or to dip fresh bread into!
Cooking Time
Preparation Time :5 Min
Cook Time : 0 Min
Total Time : 5 Min
Ingredients
Serves : 2
1⁄2 black olives
2 anchovy fillets
2 extra virgin olive oil
2 garlic cloves
2 fresh thyme sprigs
Directions
Combine all the ingredients in a blender and puree until smooth.
Refrigerate in a tightly covered container for up to 1 week.