It’s the quick fix when a guest arrives unexpectedly, or the perfect choice for a Mediterranean Hors d’oeuvre. Delicious as a spread on toasted baguette slices (crostini) or pitta bread triangles. When tasted it suggests a much more sophisticated procedure to prepare, and the truth is it is very quick and easy.


  • 9 oz. of black olives
  • 6 anchovy fillets
  • 2 cloves of garlic
  • 2 tbsp. of olive oil
  • juice of one lemon
  • pepper
  • salt

Mix ingredients in a food processor until a creamy paste is formed.
For a refined touch, add a tablespoon of brandy or cognac.

If you want to eat it as a spread on crostini, slice a baguette, brush with olive oil on both sides of each slice and place it a few minutes in the oven until golden and crisp.

Tortoise Style Butter Knife

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