15 high-quality black olives
1/4 teaspoon of hot pepper flakes
1 tablespoon of anchovy paste or 6 fillets
1 tablespoon of lemon juice
1 tablespoon of finely chopped onion
15 high-quality black olives
1/4 teaspoon of hot pepper flakes
1 tablespoon of anchovy paste or 6 fillets
1 tablespoon of lemon juice
1 tablespoon of finely chopped onion
Remove pits and mash the black olives well
Mix the anchovy paste with pimenta, lemon juice, and onion to taste, adjusting amounts as desired
Serve over salted crackers or toasted bread, garnishing with cooked eggs, separating white and yolk.
