Green Italian olive paste

Ingredients for 1 servings:

• 7 m.-large olives, green, without stone
• 8 m.-large tomato(s), dried, pickled in oil
• ½ garlic clove(s), more if desired
• 2 anchovy fillets, alternatively 10 cm anchovy paste
• 3 capers
• 1 pinch(s) black pepper
• ½ tsp salt
• 3 tbsp olive oil, or more
• 3 basil leaves
• 1 pinch of chili powder, or half a fresh hot chili pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

For bruschetta, on feta cheese or cheese.

Drain the tomatoes and anchovies. Roughly chop all ingredients and puree in a food processor or grind in a mortar and pestle. Serve as an appetizer or with wine. Spread on toasted bread, etc. The olive cream keeps well in the refrigerator. The higher the olive oil content, the longer it will keep. If you don’t like or tolerate salt, add it at the end, as all the ingredients already contain a lot of salt.