Ingredients:
- 150 g Fragata pitted black olives
- 1 garlic clove
- 1 teaspoon herbs (thyme, oregano)
- 1 tablespoon capers
- 2 anchovy fillets
- 2 tablespoons olive oil
Preparation:
- Add to a mortar the garlic, anchovies, thyme, oregano, capers, Fragata black olives and olive oil.
- Crush until you obtain a fine paste.
- Serve spread on toasted bread with tuna, roasted tomato, anchovies, or any other way you fancy.