Roustide Anchovies Garlic Olive Oil

Roustide Anchovies Garlic Olive Oil

Granny's Roustide

This small meal was prepared by Laurent Badré's grandmother during the olive harvest - we had a quick lunch to return as quickly as possible to the olives in the nets. When we are not in a hurry, Roustide de Mamie can be served as an aperitif or as a starter.

Pour 4 people:

1. cut into 4 a loaf of bread from the day before, cut each piece into 2, horizontally. Put the bread in the oven without toasting.
2. Rub the pieces of bread with a clove of garlic.
3. De-salt a small jar of anchovies.
4. Grind in a mortar (or in a blender) anchovies, one or two cloves of garlic to make an ointment.
5. Add a drizzle of olive oilolive vierge extra with the ointment to loosen it until you obtain a smooth and not too thick paste.
6. Serve the ointment in a bowl on the table so that everyone can spread it on their piece of bread.
7. Provide guests with a bottle of olive oil to re-soak the bread at will.

Suggestion: vary the pleasures offering your guests the opportunity to taste the different fruity olive oils and to discover mono-varietal oils.