I learned this simple dip/spread at the cooking class I took in Arles, France back on 7/27/1998. I don't like anchovies at all, but I like this for some reason.

• Anchovie filets packed in Salt (if can't find, can use anchovies packed in oil)
• Olive Oil

1. Saute the anchovies in oil to cover, stirring and breaking up the anchovies until they sort of dissolve.
2. Serve with sliced baguettes.

1. Can add some finely minced garlic right at the end.