Ingredients

• 4 anchovy fillets, rinsed
• 1/2 cup pitted Kalamata olives
• 2 tablespoons capers.
• 1/2 tsp rosemary leaves finely chopped
• 1/4 cup extra virgin olive oil

Method

In a blender or food processor combine all ingredients to form a thick paste, if mixture is too thick drizzle more olive oil. Serve with raw or blanched vegetables, on crackers or crostini (toasted french bread rounds)

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Method