A really tasty dip for crudites or pitta breads
110g stoned black olives
50g anchovy fillets
1tbsp capers
1tbsp Dijon mustard
1tbsp lemon juice
Freshly ground pepper
- Whizz all ingredients together
- Add 4tbsp olive oil
- Store in sterilized jar in fridge – keeps for months
*Vegetarian? Omit the anchovy fillets