Name: Anchoïade
Yield: Serves 6 as a pre-dinner snack
Ingredients: 6-8 good anchovies in oil or salt, drained, or rinsed and dried; 2 garlic cloves, peeled; ½ teaspoon dried thyme or rosemary; dried chile flakes to taste (optional); 3 teaspoons red wine vinegar; 1 level teaspoon Dijon mustard; 4 dessertspoons extra virgin olive oil; 12 Kalamata olives, pitted; 15 g butter (or 1 more dessertspoon olive oil)

Preparation info

Serves
6
as a pre-dinner snack

Difficulty
Easy

Appears in

The Good Table

By Valentine Warner

Published 2013

About

Oh, the anchovy! I love them like a bat loves a moth, like a starfish loves a mussel, like a crow loves a lamb’s eye and a blackbird loves a netted raspberry, like a ... enough now! Here is one of my favourite ways to eat the anchovy, a pleasant companion on travels with knife and loaf.

Ingredients

12 Kalamata olives, pitted
2 garlic cloves, peeled
6-8 good anchovies in oil or salt, drained, or r

Method

Method one

By Robot

Put all the ingredients in a small bowl and blitz with a stick blender until totally combined. (This can also be done in a blender but not a food processor, as the quantity of ingredients is too little for the blades to work effectively, unless the kit includes a smaller bowl.)