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Very salty, but it was wonderful in the muffaletta panini I made. I think I just need to get some pita chips to help cut down on the saltiness of it.
This was very tasty stuff, and a new kind of recipe for me. I made it pretty much exactly as written, even down to the Lindsay brand olives. This was also the first time I'd ever made a recipe using achovies. I even bought a new mortar and pestle made of marble for this, since my wooden one is not supposed to be good for wet ingredients. The results aren't terribly attractive, but they taste great (I had it on water crackers).