3⁄4 cup pitted dry-cured black olives
6 drained oil-packed anchovy filets
2 garlic cloves, roughly chopped
3 tbsp. sliced almonds
1⁄4 cup rinsed salted capers
8 tbsp. extra-virgin olive oil
1 tbsp. fresh lemon or orange juice
Freshly ground black pepper
1. Into a food processor put olives, anchovies, garlic, almonds, capers, and 2 tbsp. of the oil. Purée ingredients; add 6 more tbsp. oil a little at a time.
2. Season sauce with lemon or orange juice and pepper, to taste. Refrigerate overnight before serving.
MAKES ABOUT 1 CUP