JOSEP MERCADER’S “GARUM”
See also: Article on Garum
560 g black olives, stoned
16 anchovy fillets, soaked in water for 1 hour and patted dry
1 hard-boiled egg yolk
90 g capers
1 clove garlic, finely chopped
1 teaspoon grainy mustard
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh marjoram, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1 teaspoon white pepper
60 ml olive oil
Mix all ingredients together in blender or food processor until light and fluffy.
Puree the mixture in a food mill or push it through a sieve with a wooden spoon.
Return to the blender or food processor and process briefly to obtain a smooth paste.
Note: Do not substitute fresh herbs with dry as they will not puree properly, either omit, experiment with other fresh herbs, or increase the amounts of parsley.
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