Anchovy and Olive Spread from The Tinned Fish Cookbook: Easy-To-Make Meals from Ocean to Plate by Ba
Put all the ingredients in a food processor together with a splash of olive oil and season with salt and pepper. Combine into a coarse spread, adding some extra olive oil if the texture is too thick.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Cooking tools:
- Food processor
Ingredients
- Salt
- pepper
- 1 cup (100 g) Taggiasca olives, pitted
- ½ garlic clove, minced
- Half a 2-ounce (45 g) tin of anchovies, drained
- Olive oil
- ¼ bunch of thyme, leaves only
- Juice of ½ lemon
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