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  • 110 g stoned Black Olives

  • 50 g anchovy fillets

  • 1 tablespoon Caper

  • 1 teaspoon Dijon mustard

  • 1 teaspoon freshly squeezed Lemon Juice

  • Pepper

  • 4 tablespoons Olive Oil


  • 1.

    In a food processor, whiz up the olives with the anchovies, capers, mustard, lemon juice and pepper.

  • 2.

    You will probably need no salt.

  • 3.

    Add the olive oil.

  • 4.

    Keeps for months in a sterilised jar in the fridge.

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