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Life without olives
          is the pits!

EVOO

Bread with Black Olive Topping

Serves 10-12 as an appetizer

Ingredients

  • 1 cup pitted Alfonso olives
  • 1 large clove garlic, minced
  • 2 ounces Arroyabe Anchovies in Olive Oil drained and patted dry
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh squeezed lemon juice
  • 2 tablespoons Spanish brandy
  • 1/3 cup Nunez de Prado extra virgin olive oil, plus more for brushing on bread
  • Freshly cracked black pepper to taste
  • 1 loaf Italian bread, 3-4 inches in diameter

Preparation

Place all ingredients except bread in a food processor and pulse until almost smooth. Transfer to serving dish.

Slice bread into 1/2 inch slices. Brush with olive oil and bake in a 350F oven until lightly toasted.

Serve topping with toasted bread and ice cold dry Spanish Sherry.

From our best area chefs:

Love going to Extra Virgin an Olive Ovation. I want to have everything there in my pantry.
- Ben Poremba, Olio, Elaia

Marianne Prey is a wealth of knowledge. Every time I go in there, I learn something new about olive oil.
- Gerard Craft, Niche, Brasserie, Taste, Pastaria

I like Extra Virgin An Olive Ovation for imported mustards, vinegars and olive oils. Incorporating these ingredients into a dish can change it significantly. For instance, a Zinfandel vinegar over a dessert is divine, and mustard in a soup is quite amazing.
- Natasha Kwan, Frida's Deli