Drain the anchovies, and pound them with the garlic and olives, or purée them in a Cuisinart, until you have a smooth creamy paste.
Drizzle in the olive oil.
This can be served on rounds of toast as an hors d'oeuvre or as a dip for cruidites, and is often used as an ingredient in other recipes.
* These recipes are courtesy of the International Olive Oil Council.
© 1996, Steve K. Holzinger. All rights reserved.
This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.
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This page modified February 2007
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