Name: Black Olive, Anchovy, and Caper Spread (Garum)
Yield: Makes about 1¾ cups
Cuisine: Catalan
Ingredients: Grilled bread, toast, or breadsticks, for serving; 2 tablespoons dark rum or brandy; 4 tablespoons fragrant extra-virgin olive oil; ½ teaspoon Dijon mustard; 2 cups pitted black olives, such as niçoise (see Note); 1 large garlic clove, crushed with a garlic press; 2 tablespoons drained capers; 4 anchovy fillets, chopped and mashed in a mortar or with a fork; 1 large hard-cooked egg yolk, mashed with a fork

Preparation info

Makes about
1¾ cups

Difficulty
Easy

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

In ancient Rome, garum was a pungent all-purpose condiment made from fermented anchovies, not unlike present-day Asian fish sauce. In modern Catalonia, the name refers to a spread similar to the French tapenade made of olives, anchovies, capers, sometimes mashed egg yolks, and either olive oil or softened butter. This recipe, flavored with rum and a touch of mustard, is adapted from one served at the Hotel Ampurdan in Figueres. The hotel is legendary for its robust Catalan cooking an