- 4 ounces Moroccan dry-cured black olives, pitted
- 1/2 cup extra-virgin olive oil
- Splash of Tabasco
- Preheat the oven to 150° and position a rack in the center. Spread the olives on a baking sheet and transfer to the oven. Bake overnight, until the olives are dry. (Alternatively, you can also do this in a food dehydrator if you have one.)
- Put the olives into the bowl of a food processor and pulse until finely ground. With the machine running, pour in the olive oil and Tabasco and mix until emulsified.
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