Yield: 4 Servings
|1 pounds||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|
|¼ cup||Fruity olive oil (extra virgin preferred)|
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.
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
Posted to FOODWINE Digest 12 Dec 96 From: "J. Meade" <meade@...> Date: Thu, 12 Dec 1996 23:17:45 -0400