Castella Imports

Anchovy and Black Olive Bread


1 loaf black olive bread or whole wheat sturdy country bread
½ cup unsalted butter, at room temperature
36-48 Castella anchovy filets
3-4 lemons, halved


  1. Slice the bread into ¼ inch slices.
  2. Spread with butter, top with an anchovy filet, and squeeze a little lemon juice on top.
  3. Serve
Taken from: Olives, Anchovies, and Capers by Georgeanne Brennan