This starter was included in the Supper Club event – A Taste of France. Easy to make and perfect for a supper party, as you can make it ahead of time. My only tip would be to bring it out of the fridge at least 30 minutes before serving (improves the flavour) and serve on some toasted roasted tomato & thyme bread.
2 garlic cloves, peeled & finely chopped
100g anchovy fillets
100g salted capers, rinsed and drained
100g black olives (the crinkly ones) pitted and weighed AFTER pitting
3 tablesp extra virgin olive oil
A squeeze of lemon juice
Salt & Pepper
1. Put all the ingredients, except the olive oil, into a food processor and blitz until the mixture forms a coarse paste.
2. Add the olive oil and blitz again.
3. Add lemon juice to taste and scrape out into a jar, smooth down the surface and cover with a thin layer of olive oil.
This will keep in the fridge for up to 10 days.