Great as a dip, on lightly toasted French bread or as an accompaniment to fish.
Ingredients:
- 50 g pitted Kalamata olives
- 50 finely chopped fresh garlic
- 50g un-brined anchovy fillets
- 50ml good quality olive oil
- Pinch of sea salt
- Pinch of freshly ground black pepper
Put all the ingredients into a food processor and blend to form a smooth paste. This will keep for up to three months in a clean sterile jar in the fridge.
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