225g black olives (stoned)
1 garlic clove (crushed)
50g anchovy fillets
25g capers (salted - washed to remove salt and then patted dry)
2 tbs EVOO
1 teaspoon lemon juice
Freshly ground black pepper, to your taste
Place olives, garlic, anchovies and capers into a food processor and blitz to puree. Whilst motor is running, add olive oil slowly until mix is pliable. If it is too 'stiff', then add a laittle more oil. Add the lemon juiced and season to taste with pepper.
This will keep for about a week in the fridge.
Great spread on toast, or I like serve it with fish fillets, eg red mullet.