• 1 cup pitted black olives, such as Kalamata, oil-cured, or Gaeta
• 5 anchovy fillets
• 5 garlic cloves
• 1 tablespoon fresh rosemary leaves or 1 teaspoon dried rosemary
• ½ teaspoon freshly ground black pepper
• ½ cup virgin olive oil

1. In the bowl of a food processor fitted with a steel blade, blend the olives, anchovy fillets, garlic, rosemary, and pepper to a smooth paste.
2. With the processor on, slowly add the olive oil until combined, about 2 minutes.
3. Transfer the olive paste to a small bowl, and set aside.

Makes about 1¼ cups.