• 2 salted anchovies, rinsed & coarsely chopped
• 5 cloves garlic, minced
• 1¼ cups extra virgin olive oil (divided as ½ cup + ¾ cup)
• 1¼ cups pitted, oil-cured black olives (Nyon olives suggested)
• 2 tbsp capers, rinsed
• zest of 1 orange, finely grated
• ¼ cup red wine vinegar
• 1 oz (2 tbsp) of anise-flavored liqueur (Pernod or Pastis suggested)
• ¾ cup extra virgin olive oil
• 1 tbsp chopped flat-leaf Italian parsley
• ground black pepper for seasoning

Special Equipment

• food processor

1. In a small sauté pan, combine the garlic and anchovy with ½ cup of olive oil. Cook very slowly over low heat, about 15 minutes until garlic is soft and set aside
2. In a food processor, purée the olives with the capers
3. Add all remaining ingredients, including the anchovy and caper mixture and process until smooth (or until desired consistency)
4. Add chopped parsley, and pulse just to mix
5. Transfer to a serving dish and serve with crusty bread or as the topping for salt cod and russet potato Brandade