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| Preparation : 5 min | Resting : - |
| Cooking : - | Equipment : |
| Difficulty : | Rating : 0 rates |
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Serves 1 bowl
:
| 250 | g pitted black olives |
| 20 | ml olive oil |
| 1 | tbsp capers |
| 2 | tsp mustard |
| Juice of 1 lemon | |
| Pepper |
| 1 | Put all the ingredients except the olive oil in the mini bowl. Blend for about 30 seconds to achieve an even consistency. |
| 2 | Run the processor for a further 10-20 seconds, gradually adding the olive oil via the opening until it is completely absorbed. |
Chef’s tip
delicious with toasted slices of country bread. For a more intense flavour, replace the standard black olives in brine with herbed or Greek-style black olives, remembering to pit them first.
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