1 tablespoon of extra virgin olive oil (you can use the olive oil from the codfish tin, if you want a stronger flavour)
Pepper to taste
Some slices of tin loaf to serve on the side
Black olives and fresh flavours for serving
Blend the drained codfish, garlic, lemon juice, milk, olive oil, and a pinch of salt until you get a thick, homogeneous crème. Transfer to a non-stick pan and warm over a low heat for a few minutes until it thickens a little more.
Cut the bread slices in half and toast in a frying pan for a few minutes. Serve the brandade over the warm toasted bread with the black olives and Pastis. Decorate the toasted slices with fresh herbs to taste (thyme, sage, basil…).