100g black olives, stoned
2 tbsp capers, drained and rinsed
1 plump garlic clove, crushed
85ml extra-virgin olive oil, plus extra to store
1. Put the olives, capers and garlic into a food processor and blend until smooth. With the motor running, pour in the oil in a slow, steady stream. Season well. Transfer to a small bowl or jar and top with a film of oil.
- Store in fridge, covered in layer of oil for up to 2 weeks.