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Toast a slice of bread with spices.
Insert the olives, red onion, potato, tomato and Corpachef’s marinated anchovy in a brochette stick in the order you prefer.
Present in a wine- or cocktail glass and pour some olive oil on it.
Impregnated Corpachefs' marinated anchovy
Roasted cherry tomato
Pickled red onion
Green manzanilla olive