Black olive, anchovy, and caper spread (Garum) from The New Spanish Table: 300 Recipes of Spain in All Its Glory (page 28) by Anya Von Bremzen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • milgwimper on August 12, 2014

    This was delicious but a little salty. It might have been my olives and capers that were salty. I had salted capers and I did not get to soak them four 1/2 hr nor the olives in water. So for me this dish was a bit salty. The spread was well received and the flavor was delicious on toast. Now I have a lot left over, and cannot wait to add it to other meals. It took awhile to stone the olives, but easy enough to make after all that.

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