Difficulty: 

Prep Time:  10 minutes

Yeild: 1 cup

Ingredients:

7-8 ea. (50g)          Anchovy filets

1 clove                  Garlic, germ removed

1 ½ c. (200g)         Nicoise Olives, pitted

1 ½ oz. (50g)         Tuna, canned in olive oil

3 Tbsp. (50g)         Non-pareil Capers, thoroughly rinsed

½ ea.                     Lemon, juiced

½ tsp.                   Sherry Vinegar (Xeres)

½ c.                      EVO

TT                        White pepper or esplette

1 Tbsp.                 Parsley, chopped

Technique:

•In a food processor, blender or with a mortar and pestle:  Combine all solid ingredients and blend.

•Add lemon juice and vinegar, then stream in olive oil.

•Puree as smooth or as coarse as desired.  Season to taste and garnish with a little chopped parsley.