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| 1 x ca. 450 g | Brine-cured black olives, soaked in 1 quart of water for 1 hour, drained and pitted (the Italians use calamatas) |
| 2 | Garlic cloves finely chopped |
| 5 | Anchovy fillets, soaked in 1/4 cup mil for 1/2 hour, drained and coarsly chopped |
| 1/4 Tasse | Fruity olive oil (extra virgin preferred) |
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Combine olives, garlic, and anchovies in a blender or food processor, discarding the milk. Slowly add the oil and blend until the mixture is finely chopped. This should not be a smooth paste as there should be some texture to it.
Ideally, this should be made 24 hours ahead. Remove from the refrigerator and allow it to warm up a bit before serving.
Serving Suggestions:
Serve as a cracker spread. Use as a canape spread, too, with a thin slice of mozzarella and put under the broiler until the cheese melts. Use as a sauce for pasta. Use as a condiment with steaks, chicken, and fish.
Wine Suggestion: Dry Sherry
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