Olive Paste (Olivada)

1 lb. brine-cured black olives (like Calamatas)
1 qt. water
5 anchovy fillets
1/4 cup milk
2 garlic cloves, finely chopped
1/4 cup extra virgin olive oil

Soak olives in 1 quart water for 1 hour.  Drain the water off,
discard it, then pit the olives. Soak anchovy fillets in 1/4 cup
milk for 30 minutes.  Drain the milk off, discard it, then coarsely
chop the fillets.  Combine olives, garlic, and anchovies in a
blender or food processor.  Slowly add the oiul and blend until
the mixture is finely chopped.  This should not be a smooth paste
as there should be some texture to it.  Ideally, it should be make
24 hours ahead.  Remove from the refrigerator and allow it to warm
up a bit before serving. Serve with dry sherry.

Serving suggestions:
As a cracker spread.
As a canape spread with a thin clice of mozzarella and put under the 
broiler until the cheese melts.
As a pasta sauce.
As a condiment with steaks, chicken, or fish.