Olive oil anchovies, marigold ajo blanco

Directions

1. 1

   Soak water, almonds, bread & salt for 20m

2. 2

   Blend very strong for at least 4m

3. 3

   Add olive oil, and balance with marigol vinegar, and lemon juice to taste

4. 4

   Drain everything, and check seasoning

5. 5

   Butterflied anchovies: cover with 50% salt/sugar, and let in fridge for 20m

6. 6

   Rince in cold water, dry, and put in olive oil