If you enjoy olives, then you’ll love this recipe for a delicious smooth and tasty topping over any white fish. I always enjoy the local Pacific Grey Cod when it is in season, but you can also opt for a nice Arctic Char or the occasional Halibut too.




  • Pitted Green olives (Sicilian or Picholine) in salted water   (7 ounces or <1 cup) 
  • Capers  1 tablespoon
  • Anchovies  2-3 fillets
  • Olive Oil   3 Tablespoons
  • Lemon (juice of) or 1 Tablespoon
  • 1 Small Garlic Clove
  • Black Pepper (to taste)




  • Rinse the olives under cold water and drain well. (But I usually don’t rinse these)
  • Rinse the anchovies and the capers under cold water and drain well. (or drip dry Again, I prefer a little extra flavour and oil)
  • Add all the ingredients in a food processor or hand held braun mixer and blend well until you get a paste.

Enjoy as a flavourful topping on any sustainable white fish: Arctic Char, Sablefish, Pacific Grey Cod or Halibut.

You can also use as a dip for crackers or a spread on bread or crostini.

Keep in the fridge up to 2 weeks.


For more information on choosing Sustainable Seafood in Canada, please visit http://www.seachoice.org/shift/ and join the movement.


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