Mediterranean culinary postcard from Provence
It’s a potent spread with a spicy male energy, bursting with sharp, wild flavours. It brings together a group of culinary egotrips, led by black olives and followed by pickled capers, salted anchovy fillets preserved in oil, and a generous amount of garlic.
12 oz (350 g) black olives or 7 oz (200 g) pitted 10 salted anchovy fillets in oil 6 cloves garlic 3 tablespoons preserved capers 1 teaspoon fresh or dried thyme 1 teaspoon fresh or dried savoury juice of half a lemon 4 tablespoons olive oil = one cup of spread
Preparing a paste of garlic and fillets
Pit the olives. Peel the garlic and crush it in a mortar together with the drained anchovy fillets to create a smooth paste.
Seasoning and puréeing the spread
Transfer the paste and pitted olives into a tall bowl, add the drained preserved capers, season with a teaspoon of thyme and teaspoon of savoury, and add the freshly squeezed juice of half a lemon. Use a stick blender to purée the mixture into a spread. While puréeing, slowly add the olive oil to create a silky, spreadable paste.
Put the spread in the refrigerator for a good hour, allowing the ingredients to blend with each other, then serve it on toast as a hearty appetiser.
The spread goes well with bolder red wines, ranging from Pinot Noir to Plavac Mali – young, fresh, or mature, as long as they have enough strength and full body to keep up with the spread.