Instructions: 1. Drain the anchovies, and pound them with the garlic and olives, or puree them in a Cusinart, until you have a smooth creamy paste.

2. Drizzle in the olive oil.

This can be served on rounds of toast as an hors doeuvre or as a dip for crudites, and I often keep it on hand and use it as an ingredient in other recipes.

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