Place almonds on a tray and into a cold oven set to 170°C for 15 minutes. Cool and chop.
Meanwhile, pour a generous amount of your VERY good quality EVOO onto a serving plate. You will add to this as you go along, so be aware of that.
Add all remaining ingredients other than salt flakes, chives and bread cubes. Add the chopped almonds as well. Push around on the plate carefully (you want it to look nice) to incorporate all the flavours. If you are using the anchovies, make sure you give them a good squash to break them up.
If you wanted to use the Thermomix to chop all of these ingredients together you could do that, then add it to the EVOO. But I like the rustic look of hand chopped ingredients, plus no bowl to wash!
Add some more EVOO on top and the salt flakes and chives. Serve with the bread cubes.