|Garlic||2 Clove (10 gm), peeled|
|Anchovy fillets in olive oil||2 Ounce (50 g, 1 tin)|
|Black olives||6 , pitted and chopped|
|Olive oil||4 Tablespoon|
|Wine vinegar||3 Drop (Few drops)|
|Freshly ground black pepper||To Taste|
Pound garlic in a mortar.
Add anchovy fillets and olives, and pound well.
Add olive oil, a drop at a time.
Mix in a little vinegar, and season to taste with pepper.
This sauce can be served as a dip for fresh raw vegetables such as fennel, whole radishes, sticks of celery, carrots, cucumbers, and others in season, along with rounds of coarse, thickly sliced bread, preferably toasted over an open fire.