*Note* There is no salt in this recipe because of the saltiness of the anchovies and capers.
Taste and adjust if necessary by adding another anchovy filet or olive oil.
Place all ingredients in a food processor and chop. Add olive oil until you get a smoother texture. Serve with crackers or slices of toasted baguette.
I serve it in a "weck" pot like the ones you buy to put the mousse de foie gras in. It is a rustic presentation.