Instructions: Combine olives, garlic, and anchovies in a blender or food processor, discarding the milk. Slowly add the oil and blend until the mixture is finely chopped. This should not be a smooth paste as there should be some texture to it.

Ideally, this should be made 24 hours ahead. Remove from the refrigerator and allow it to warm up a bit before serving.

Serving Suggestions:
Serve as a cracker spread. Use as a canape spread, too, with a thin slice of mozzarella and put under the broiler until the cheese melts. Use as a sauce for pasta. Use as a condiment with steaks, chicken, and fish.

Wine Suggestion: Dry Sherry

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