Olive Sauce Croutons

Preparation:

Preparation: Pit the black olives and put them to cook in a pan with a glass of oil, the sage, some rosemary leaves, 3 cloves of garlic, a carrot and a spoonful of vinegar. Leave to cook for about an hour then add the orange and lemon, anchovies and capers to the cooked olives and chop everything finely or, better yet, pass it through the food processor. Put the dough back on the heat for a few minutes adding more oil and taste for salt. When the mixture is of the right consistency, spread it on cold croutons. This sauce as well as for croutons is also used in other preparations and is kept very well by placing it in a glass jar covered with a layer of oil.