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  • 1 pound large plump black olives cured in oil, pitter
  • 1 two ounce can of anchovies in olive oil
  • 1 large clove garlic, peeled and slightly crushed
  • 3 tablespoons capers, well drained
  • 3 tablespoon olive oil
  • Fresh ground pepper


  1. 1. Coarsely chop the olives and put them in a blender or food processor, add the tin of anchovies with their oil, the capers, garlic, olive oil and few good grinds of peppermill. Briefly blend the ingredients so that they maintain a course texture.
    2. Make little hors d' oeuvres with baguette round slice of hard boiled eggs and tomatoes.

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