Mediterranean cuisine for every day

Green olive and anchovy soup

1 Comment » Mar 19th, 2010 | By | Category: Recipes, Soups

A truly different soup. Ingredients as such are typical for the Mediterranean and go well together but one would expect them rather to be served separately on a tray with a glass of wine as a Mezze. The milk of course seems entirely misplaced but is totally necessary. Another great dish discovered in the cook book “Tastes of the Mediterranean”.

Preparation time: 15 minutes
easy recipe


  • 10 green olives
  • 1/2 cucumber, peeled
  • a slice of rusk
  • 4 anchovy fillets
  • 2 spring onions
  • marjoram
  • basil
  • a cup of milk
  • 2 table spoons of lemon juice
  • some olive oil
  • salt and pepper


Remove the pit from the olives and place into a blender. Add the ancovy, the chopped spring onion, some fresh marjoram and basil and top up with milk, lemon juice and a sip of olive oil.
Add the crumbled rusk and mix for a couple of minutes.

Season with salt and pepper and serve.

One comment
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  1. Tobias
    You know how much I love all your recipes; this one is very challenging to me! I can’t imagine eating milk (that I am not that crazy about) with anchovies and green olives; I would however prepare this minus the milk and eat it as a dip! I am now curious about that book you got this recipe from. Is this a Greek recipe?

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