Soak the anchovies for 5 minutes in cold water to remove the salt. Put the anchovies and a clove of garlic, germ removed, into a mortar. Pound with the pestle, gradually adding the olives, to obtain a paste. Add the olive oil, gradually pounding until thick. Add the vinegar, pepper, and marjoram leaves.
This recipe was originally published in "My Best Alain Ducasse" (Éditions Alain Ducasse). See all credits
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
All My Chefs suggests
Other recipes by Alain Ducasse