Ingredients
3/4 cup pitted NiƧoise olives
1 small clove garlic
1 salt-packed anchovy, rinsed, bones removed
2 teaspoons salt-packed capers, rinsed, drained, and coarsely chopped
1 tablespoon chopped flat-leaf parsley
1/4 cup extra-virgin olive oil
1/2 lemon, for juicing
Preparation
Step 1
Chop two-thirds of the olives coarsely, and chop the remaining third finely.
Step 2
Using a mortar and pestle, pound the garlic, anchovy, and half the capers to a paste. Stir in the olives, remaining capers, parsley, and olive oil. Season with a squeeze of lemon, to taste.
Sunday Suppers at Lucques
[by Suzanne Goin with Teri Gelber. Copyright Ā© 2005 by Suzanne Goin. Published by Knopf Doubleday Publishing Group. All Rights Reserved..
Suzanne Goin graduated from Brown University. She was named Best Creative Chef by Boston magazine in 1994, one of the Best New Chefs by Food & Wine in 1999, and was nominated for a James Beard Award in 2003, 2004, and 2005. She and her business partner, Caroline Styne, also run the restaurant A.O.C. in Los Angeles, where Goin lives with her husband, David Lentz.
Teri Gelber is a food writer and public-radio producer living in Los Angeles.
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