Black Olive Oil
From marcus samuelsson - this is from north africa and marcus says you can use it as a rub for lamb or fish, but i like it as a salad dressing or to dip fresh bread into!!
Steps
Combine all the ingredients in a blender and puree until smooth.
Refrigerate in a tightly covered container for up to 1 week.
Ingredients
black olives, anchovy fillets, extra virgin olive oil, garlic cloves, fresh thyme sprigs