When it is lightly browned all over, add anchovies.

Or add pounded anchovies to a base of Dijon mustard and vinegar, then whisk in the oil.

Add anchovies, and fry until crisp but not browned, 1 to 2 minutes.

After an hour and a half, add the olives and anchovies.

Remove from heat, add anchovies and season with salt and pepper to taste.

Add the parsley, anchovies, onion and eggs or bread, and process until finely ground.

When it comes to a boil, add anchovies, olives and tomatoes.

Turn heat under skillet to medium, and add anchovies and garlic.

Add garlic, anchovies and sage, and saute for 2 minutes.

Add anchovies, onion, egg and flour, and process until finely ground.