Olive pate
Place in a bowl 250g of black olives without the pits, 80g of anchovies washed and finely cut, 50g of caper and mush all together.
Add juice of one lemon, a tablespoon of brandy, 200g olive oil, salt, pepper and stir well.
Keep the pate in a closed jar in the fridge and use on bread preferably lightly toasted.
