BLACK OLIVE OIL (2-1/2 cups)
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See roasted leg of lamb with za’atar for use in a recipe.
½ cup black olives, pitted
2 anchovy fillets, minced, or 1-1/12 teaspoons anchovy paste
2 cups extra-virgin olive oil
2 garlic cloves
2 thyme sprigs, leaves only, chopped
- Combine all the ingredients in a blender and puree until smooth. (Store tightly covered in the refrigerator for up to 1 week. Can be used as a rub for lamb or fish, or even as a dressing for salad.)
from Marcus Samuelson, The Soul of a New Cuisine