| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Italian | 4 | Servings | |
INGREDIENTS
| 1 | lb | 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 | c | Fruity olive oil (extra virgin preferred) |
INSTRUCTIONS
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 Posted to FOODWINE Digest 12 Dec 96 From: "J. Meade" <meade@AURACOM.COM> Date: Thu, 12 Dec 1996 23:17:45 -0400
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