About this recipe:Classic Mediterranean dish using black olives, anchovies and capers. This dip is great with toasted pitta bread or crusty bread.
1 clove garlic, chopped
400g (14 oz) whole, pitted kalamata olives
1 (50g) tin anchovy fillets, rinsed
2 tablespoons capers
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
3 tablespoons fresh lemon juice
4 tablespoons extra-virgin olive oil
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:5min › Ready in:5min
Combine garlic, olives, anchovies, capers, thyme, rosemary and lemon juice in a food processor or blender. Slowly drip the olive oil into the processor while you are blending the ingredients together. Blend until a paste is formed.