- 290g jar of pitted kalamata black olives (160g drained weight)
- 1 tbsp capers
Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…
- 2 anchovy fillets
- 50ml olive oil
Probably 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)
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.
How to serveFold through pasta or spread on a baguette, top with goat's cheese and grill.