One word about the olives: I buy really dark, salt and sort of semi dried black olives (not in brine) at my Turkish grocer, they are sold in different sizes and I choose the smaller ones which have a really intensive black colour and taste. And they are unpitted, so there is a little work to be done and if one does not want to have black fingernails for a week – better wear some gloves.
makes one small jar
400g (14 oz) black olives
3 garlic cloves
olive oil (extra virgin, as always)
Pit the olives (you might have about 250g), chop the garlic and anchovies and put all the ingredients together with a few splashes of olive oil into a food processor and pulse until you get a rough, grainy sauce, you do not want to get to a fine purée. Add a bit more oil if the mixture is too dry and compact, the consistency should resemble a granita.
Serve with/on toasts, croutons, crackers or anything you might imagine or use to make these pretty palmiers.