This recipe is the easiest of all three. If you can only find anchovies and capers packed in salt, make sure to rinse before using. You may need to add a bit of olive oil if the mixture is too thick.
Ingredients
30 Whole Black olives, preferably ones prepared with herbs de Provence
2 Filets Anchovies, packed in oil (drained)
2 Tablespoons Capers, packed in vinegar (drained)
Instructions
Remove the pits from the black olives
Place the olives, capers and anchovies in a blender or food processor and mix until smooth
Serve with crostini
Recipe by Ginger and Nutmeg at https://www.gingerandnutmeg.com/2011/09/apero-hour