Black Olive Oil - cooking recipe

Ingredients

1/2 cup black olives, pitted
2 anchovy fillets or 1 1/2 teaspoons anchovy paste
2 cups extra virgin olive oil
2 garlic cloves
2 fresh thyme sprigs, chopped (leaves only)

Preparation

Combine all the ingredients in a blender and puree until smooth.
Refrigerate in a tightly covered container for up to 1 week.