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Ingredients

• 1/2 pound cured green olives, such manzanilla
• 1/2 pound cured black olives, such as kalamata
• 1 teaspoon fennel seed, crushed
• 1 teaspoon ground coriander seed
• 1 teaspoon ground cumin
• 4 medium cloves garlic, minced
• 4 oil-packed anchovy fillets, rinsed and minced
• 1/2 teaspoon red pepper flakes
• 2 tablespoons fresh Italian parsley, finely chopped
• 1/2 cup extra-virgin olive oil
• 2 tablespoons sherry vinegar

Description

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