Use on beef, chicken, or sturdy fish like tuna, sword, salmon, or monkfish. Wipe marinade off before grilling.
INGREDIENTS:
1 cup pitted oil cured black olives
3 cloves garlic, peeled and de-germed
1 teaspoon minced oregano leaves
¼ teaspoon thyme leaves
1 rinsed and chopped anchovy fillet (optional!)
1/3 cup good red wine
Fresh ground pepper to taste
¼ cup olive oil
Red wine vinegar as needed
Water if needed
METHOD:
Place all ingredients except, wine, oil, and vinegar in a food processor or blender. Process until almost pureed, then with the motor running add the wine. Watch out for splashing. With the motor running, drizzle in the oil.
Taste for balance. If it seems a little flat, try adding a few drops of red wine vinegar to give it a little pep. If it seems strong, or too viscous, use a little water to loosen up the paste or ameliorate the flavors.
VARIATIONS:
- Substitute lemon juice for the wine.
- Switch the oregano out for a 1/2 tablespoon of rosemary.
- Add a pinch of Piment d’Espelette (a Basque chili, usually sold powdered) or chili flakes for a little undertone of heat.
- Add a pinch of lavender with the herbs.
SOURCE: Chef Andrew Cohen
