An easy, simple and most traditional French recipe for this delightful appetizer.
For six servings.
– First de-salt 60 gr of anchovies by leaving them in milk for two to three hours.
– In a mixer, place 250 gr of black Greek olives (seedless), 60 gr of capers, 60 gr of anchovies, 6 cl of olive oil, the juice of two lemons, a branch of thyme (or a teaspoon), one garlic clove crushed.
– If you want to pep-up the taste, add more lemon juice.
– Serve with toast.