Prep: 5 mins no cook
A piquant sauce with olives, capers and anchovies that's as delicious swirled through pasta as it is topping a bruschetta - a great alternative to pesto
Nutrition and extra info
- Gluten-free
Nutrition: per 25g serving
- kcal88
- fat9g
- saturates1g
- carbs1g
- sugars0g
- fibre1g
- protein0.4g
- salt0.4g
Ingredients
- 290g jar of pitted kalamata black olives (160g drained weight)
- 1 tbsp capers
Capers
kay-perCapers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…
- 2 anchovy fillets
- 50ml olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tsp red wine vinegar
- sprig fresh thyme, leaves only (optional)
Method
Blitz all the ingredients except the thyme in a small food processor. Season with black pepper then transfer to a jar or serving dish and scatter over the thyme leaves if using. Keeps in the fridge for 3 days.
Comments, questions and tips