Comments: Serve with poached fish

3		hard-cooked egg yolks, chopped
1	cup	walnuts, toasted and chopped
3/4	cup	chopped Italian parsley
2	cloves	garlic, finely minced
1	cup	extra virgin olive oil, or to taste
		Salt and freshly ground pepper to taste
4	tablespoons	chopped, pitted Kalamata-style black olives (optional)
1	tablespoon	capers, rinsed and chopped (optional)

• Combine all the ingredients in a bowl and whisk to mix well.

  Yields about 2 cups.