Olive Paste

Olive Paste (Olivada)

1 lb. brine-cured black olives (like Calamatas)
1 qt. water
5 anchovy fillets
1/4 cup milk
2 garlic cloves, finely chopped
1/4 cup extra virgin olive oil

Soak olives in 1 quart water for 1 hour. Drain the water off, discard it, 
then pit the olives. Soak anchovy fillets in 1/4 cup milk for 30 minutes. 
Drain the milk off, discard it, then coarsely chop the fillets.
Combine olives, garlic, and anchovies in a blender or food processor. 
Slowly add the oiul and blend until the mixture is finely chopped. This 
should not be a smooth paste as there should be some texture to it.
Ideally, it should be make 24 hours ahead. Remove from the refrigerator 
and allow it to warm up a bit before serving. Serve with dry sherry.

Serving suggestions:
As a cracker spread.
As a canape spread with a thin clice of mozzarella and put under the 
broiler until the cheese melts.
As a pasta sauce.
As a condiment with steaks, chicken, or fish.



Source:

rec.food.recipes