Preparation info

    • Difficulty


    • Ready in

      30 min

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About


  • 500 g (1 lb 2 oz) large black olives
  • 1


1 Remove the stones from the olives. This is most easily done with an olive Stoner but if you don’t have one crush the olives, but not the stones, with a heavy knife and remove the stones. Put the stoned olives in the mixer or the mortar and add the anchovy fillets, the clove of garlic, peeled and crushed, and the carefully drained capers. Finally, add the olive oil