Olive Paste
| Yield: | 4 Servings |
| Categories: |
| 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) |
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