Hilopites with homemade olive paste and anchovies

Pit the greek black olives from Amfissa.

Put in the blender the olives, the anchovy fillets, the capers, the parsley and the garlic.

Mash them, while slowly adding the extra virgin olive oil.

Boil the hilopites in salted water. When they are ready, drain them and keep them aside for the time being.

In a deep frying pan, heat a little olive oil and put the contents of the blender. Heat the sauce for about 2 minutes, stirring frequently.

Pour the hilopites into the pan and mix well so that the sauce goes everywhere.

Serve the hilopites hot with plenty of grated cheese !

You can replace if you prefer the greek black olives from Amfissa with Kalamon olives or even with ready Kalamata olives tapenade.