Blend all ingredients coarsely in a food processor with a steel blade. Serve immediately or set aside for serving later.
1 cup pitted dry-cured black olives
2 cloves garlic, chopped
2 tablespoons capers, rinsed
2 anchovies, rinsed
2 teaspoons brandy or cognac
2 teaspoons freshly squeezed lemon juice
½ cup extra virgin olive oil
1 tablespoon chopped fresh parsley
Recipe by Ana Sortun for “The Oldways Table.” An Oldways photo.