1/2 pound of pitted kalamata olives
3 anchovy filets
Minced garlic to taste
2 tablespoons of capers
2 or 3 basil leaves
Juice of 1 lemon
Extra virgin olive oil
Place all ingredients into a food processor and turn this mix into a paste. Add the olive oil at the end to get a proper consistency. I usually add a few white breadcrumbs to give it a little body, especially if I am going to put in in something like a piece of fish or chicken.
This is also used as a spread for appetizer and can be served on toast or crackers. Be sure to make a lot of it as people usually love it.
It is a dish from Nice and the south of France and is very popular there where it is also know as ' Caviar Nicoise'.
As an ingredient it works very well with chicken of fish.