Anchovy and olive garlic butter
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- 8 black olives, pitted
- 6 anchovy fillets, chopped
- 1 garlic clove, peeled and crushed
- 50 g butter at room temperature
- In a mortar and pestle, grind the olives, garlic and anchovies to a fine paste
- Mix well into the butter
- Refrigerate until required
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