5 Aug 2010
|Nicoise olives/Other brine cured black olives, patted dry||1 1⁄2 Cup (24 tbs), firmly packed drained (Available At Specialty Foods Shops And Some Supermarkets)|
|Flat anchovy fillets||4|
|Chunk light tuna in oil||1⁄4 Cup (4 tbs), drained|
|Drained bottled capers||3 Tablespoon|
Crush the olives lightly with the flat side of a large knife on a cutting board, discard the pits, and in a food processor puree the olives well.
Add the anchovies, the tuna, the capers, and the oil and puree the mixture well.