Broccoli And Olive Spread

Directions

1. 1
   Bring the water to boil in a large pan.
2. 2
   Cut the b in flowerets with 1 cm stem; they shouldn't be larger than an egg, but not too small or the whole thing will turn to broccoli soup.
3. 3
   Cook the b with boiling water and the baking soda.
4. 4
   After 10 minutes, check the thickest stems.
5. 5
   If they aren't soft yet, let go for another 1 or 2 minute.
6. 6
   Drain in a colander ABOVE another pan: the juice will be a perfect basis for cooking pasta or other vegetables.
7. 7
   Do this in the sink to avoid spilling and splatter.
8. 8
   Let the b rest and get cold in the colander for 20 minutes.
9. 9
   Take a large jar (750 ml or one liter), empty the contents of the colander in it, add the oil- If your mixer is of the Robot kind, pour the b in the mixing bowl.
10. 10
    Mix on medium speed then taste the paste: it should be very plain and avocado-like in texture.
11. 11
    Add the salt and pepper, more if you like.
12. 12
    Spoon the olives in, stir well,
13. 13
    transfer to a jar if not already done, screw the lid on. Store in the fridge.
14. 14
    When ready to serve, toast the bread, spread the spread, scatter anchovies and enjoy!