How to make
Pit the olives and cut them very finely. Leave a few whole olives for decoration.
Peel the garlic and finely chop it.
Mix the anchovy fillets, olive oil, olives, garlic, freshly squeezed lemon juice and black pepper and mash everything well with a fork. Garnish with the capers.
You can also use a blender if you want, but I personally prefer it with a coarser texture.
Store it in the refrigerator and consume it within 2-3 days.
You can serve the pate in a suitable dish as an appetizer or serve it with toast, bruschetta or anything of your choice.
Garnish it with whole olives and parsley leaves.
The Anchovy Pate is ready.
