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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.

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