2 lrgs garlic cloves
pound pitted imported black olives - (1 ½ cups
tablespoon capers rinsed, drained
4 anchovy filets
1 teaspoon fresh thyme leaves
(or 1/2 tspn dried thyme)
1 teaspoon chopped fresh rosemary
(or 1/2 tspn dried rosemary, crumbled)
1 teaspoon Dijon mustard
2 tablespoons lemon juice
cup olive oil
Freshly-ground black pepper to taste
Chopped fresh herbs or sprigs for garnish
If the anchovies are salt-packed, soak them for about 5 minutes in water and drain.
Add the olives, capers, anchovies, tuna, thyme, rosemary and mustard. Blend together until fairly smooth.