Black olives, pitted and stuffed with anchovies, then marinated two days in the olive juice and anchovy brine, and an equal amount of Kalamata.
Served with a sweet creamy cheese, like Havarti and sesame bread.
Preferred beverage - two ounces of Arak (best is Razzook or elKazen) in a wine glass, light rocks and spring water.
:’) Thanks shibumi.