Mixed Olive Tapenade
Ingredients
- 3 anchovy fillets in oil, minced
- ½ teaspoon kosher salt
- ⅓ cup extra-virgin olive oil
- 2 tablespoons capers, rinsed and drained
- 1 cup mixed olives, such as Niçoise, Kalamata, and Castelvetrano, pitted and sliced, or halved if small
- 2 cloves garlic, minced (2 teaspoons)
- 1 tablespoon fresh thyme leaves
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