Olive and anchovy spread

Preparation info
  • Makes

    400 ml

    • Difficulty


    • Ready in

      5 min

Appears in
The Cooking of Provence

By Patricia Lousada

Published 1995

  • About

This is a fragrant, salty spread that can be used as a dip for raw vegetables or be spread on croûtes – toasted slices of bread. It can be used to stuff hard-boiled eggs and is excellent with grilled chicken.


  • 1 garlic clove, crushed
  • 175 g (6 oz) black Calamata olives, stoned


Purée all the ingredients in a blender or food processor. Taste for seasoning and add more of any of the ingredients that you fancy.