Recipe courtesy of Jennifer Paterson and Clarissa Dickson Wright
1 hr 20 min
20 min
1 hr


  • 1 long baguette or 4 little ones
  • Garlic cloves, halved
  • 12 fine black olives, stoned
  • 1 red pepper, sliced
  • Cooked French beans
  • 2 large tomatoes, chopped
  • 4 anchovy fillets
  • 2 tablespoons delicious olive oil
  • 1 teaspoon lemon juice or wine vinegar
  • Salt and freshly ground black pepper


Cut the bread in half lengthways and rub the cut surfaces with garlic.

In a food processor, combine the olives, red pepper, beans, tomatoes and anchovies. Mix in the olive oil and lemon juice. Adjust seasoning. Spread the mixture thickly over the bread and put the sides back together again. Tie up with string and enclose in aluminum foil or grease-proof paper. Place a board on top of the parcel with a few weights and press for 1 hour. Then off you go to your picnic.

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