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Black Olive Paste

1 c Olives, such as Kalamata or Nicoise, pitted
1 lg Garlic clove(s) coarsely chopped
2 Anchovy fillets (opt)
1 tb Capers
1/2 ts Thyme leaves, minced
1 pn Cayenne
3 tb Olive oil


Place all ingredients in food processor; process to a paste. Scrape into a small bowl. Can be refrigerated in an airtight container for at least 1 month.


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