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

  1. Whizz all ingredients together
  2. Add 4tbsp olive oil
  3. Store in sterilized jar in fridge – keeps for months

*Vegetarian? Omit the anchovy fillets