11.   Scrape the olive paste into an air-tight container and adjust the seasonings.

12.   Starting with the breast, spread the olive paste or pesto on the flesh, under the skin.

13.   The anchovies have been replaced by olive paste because there were no anchovies in the house.

14.   The lemon rind adds a note of acidity and bitterness and it is finished with the earthiness of a touch of olive paste.

15.   The olive paste may he refrigerated for several days.

16.   The olive paste provides the flavor, and some of the viscous texture, of a fruity olive oil.

17.   You can substitute salami or hard-cooked egg slices for the prosciutto, or omit it altogether and just pile the bread with olive paste and basil.