Makes about 2 cups. Difficulty
6 ounces golden raisins 2 pounds Calamata olives 4 ounces salt cured or canned anchovy filets 2 garlic cloves, peeled 3 ounces capers, drained 1/2 cup olive oil Salt and freshly ground black pepper to taste
Pit olives by first tapping them with a mallet to push pits through the flesh.
Soak anchovies in cold water to eliminate salt and oil. If using salted anchovies, soak for 30 minutes. If anchovies are canned, soak for only 10 minutes.
In a food processor, pulse garlic and anchovies to a paste. Add raisins, pitted olives, and capers and pulse (do not blend - mixture should be coarse).
Remove from work- bowl and place in a bowl. Work in olive oil with a wooden spoon. Adjust seasonings with salt and freshly ground black pepper.
This mixture is wonderful served as an hor d’oeurve on gf crostini, or served over hot pasta, grilled vegetables, fish or meats.