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1
Pit the olives.
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2
If youre using oil-cured olives, you can simply squeeze out the pit; with brined olives you might have to flatten the olive with the side of a knife, which will split it and allow you to remove the pit.
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3
Combine the olives, capers, anchovies, and garlic in a food processor or blender, along with some of the olive oil.
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4
Pulse the machine once or twice, then add the remaining olive oil a bit at a time, pulsing between additions.
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5
Do not keep the machine running; you want a coarse, chunky, uneven blendwhat youre trying to do is mimic the kind of paste youd get with a mortar and pestle (which you can certainly use, if you feel like it; I never would).
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6
Add more olive oil if necessary to reach a nice pasty consistency; stir in the black pepper, then refrigerate or garnish if you wish and serve.
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7
Milder in flavor and easier to make: Omit the anchovies, garlic, and capers; add a teaspoon or so of red wine vinegar and a pinch of dried thyme (or, if you have it, herbes de Provence).
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8
Use good green olives; the large kind from Sicily are nice, as are the small kind from southern France.
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9
Substitute canned tuna (in water or olive oil) for the anchovies, about 1/4 cup.
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10
A little cumina teaspoon or sois pleasant here.
