Regarding my three recipees, just dare to start. Tastes of peopel are different, the one prefers more and the next less salt, more fishy taste or less. The more intense a taste of an ingredient is, the smaller the ammount you get started with. Anchiva opaste for example is recommended to get started with slowly. Wild garlic on the other hand - one table spoon.
Just dare it.
Just short time ago I could not stand acovados, really. A total and complete Bäääh!. Now I love them!
Their advantage also is that they taste of almost nothing themselves, like pure fat, there only is a very mild nut arome. So they will taste according to what you add to them, you are free, like combining the spread on your pizza.
A tip: do buy them fresh, when they have no soft spots. But leave them in the wamrth at home until they get slightly soft if you squeeze them. They have formed a mild nuts aroma then, and are easier, softer to smash if you, like I prefer, want to turn them into a spread, dip, sauce. They are very fat, so hot, intense spicing is absolutely okay. I calculate with 1.5-2 cloves of garlic - per 1 avocado fruit!
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If you feel nuts, consult an expert.
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