Ingredients
1/3 cup olive oil1-1/2 teaspoons lemon juice2 anchovy fillets1 garlic clove, peeled1/4 teaspoon pepperDash sugarDash salt2 cups pimiento-stuffed olives14 slices French bread (1/2 inch thick), toasted
Preparation
In a food processor, combine the first 7 ingredients; cover and process until smooth. Add olives; cover and pulse until coarsely chopped. Serve with toasted French bread.
