Castella Imports



1 ½ cups (about ½ pound) Castella Oil Cured Moroccan Black Olives, pitted  
16 Castella Anchovy Fillets  
3 tbsp Castella Capers, rinsed and drained  
½ tsp minced fresh thyme  
1-2 tbsp Aegean Extra Virgin Olive Oil


  1. Traditionally, this spread is made with a mortar and pestle, pounding the ingredients until they form a smooth paste. The process can also be accomplished in a blender, however. Put the olives, anchovies, capers, and thyme in a blender along with the olive oil and puree until smooth.
  2. If you are not using it immediately, put the puree in a jar, cover tightly, and store in the refrigerator, where it will keep for up to 3 months.            

Courtesy of:  Olives, Anchovies, and Capers by Georgeanne Brennan