Ingredients

• 200g whole kalamata or niçoise olives
• 3 Tbsp capers
• 2 anchovy fillets
• 1 clove garlic
• freshly squeezed lemon juice, to taste
• 1 tsp fresh thyme leaves
• olive oil
• pepper, to taste

Directions

• pitt the olives with a sharp knife or olive pitter
• crush the garlic in a mortar and pestle
• add the capers, olives and anchovies and pound to a rough paste
• add a small amount of lemon juice and the thyme, taste and add more lemon if required
• drizzle in the olive oil to form a spreadable paste
• add pepper to taste

For a finer paste, blitz in a food processor, drizzling in the olive oil at the end.
Store in sealed container with a layer of olive oil covering the paste for 2 weeks.