Categories: Dips, Mideast 
      Yield: 6 servings 
  
    1/2    (45g) can drained anchovy         1/2 ts Seasoned pepper 
           -fillets                          1/3 c  Olive oil 
      1 tb Drained capers                      1    Egg yolk 
     12    Pimento-stuffed green olives    
  
  Blend or process anchovies, capers, olives, seasoned pepper and 2 
  tablespoons of the oil until well combined.  Add egg yolk, blend until just 
  combined. Add remaining oil in thin stream while the motor is operating. 
  Refrigerate until served. Good with fresh vegetable sticks. 
   
  Source: Australian Woman's Weekly, Mediterranean Cookbook Posted by Linda 
  Davis