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Friday, February 27, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Vicki Blankenship
  • 2 cups pitted kalamata olives
  • 4 cloves garlic, peeled, coarsely chopped
  • 6 anchovy fillets
  • 2 TBS capers
  • 2 TBS freshly chopped parsley
  • 1 TBS lemon juice
  • 1/2 cup olive oil
  • 1/2 cup sun dried tomatoes soaked in olive oil
  • Salt and freshly ground black pepper
  • Melba Toast, crackers, and crusty bread
Combine olives, garlic, anchovies, capers, parsley and lemon juice in a food processor and process until smooth. With the motor running, slowly add the oil until emulsified to desired thickness. Season with salt and pepper to taste. Put in bowl on center of a plate and place melba toast, crackers, or thin slices of crusty bread around bowl on plate.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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