MAKES A SMALL POT
20 black olives, stoned
6 anchovies in oil, drained
2 tbsp capers
3 garlic cloves, roughly chopped
1 tsp French mustard
Leaves from a sprig of fresh thyme
4 tbsp extra virgin olive oil
Salt and freshly ground black pepper
〉〉 Place the olives, anchovies, capers, garlic, mustard and thyme in a blender and blitz to a rough paste, then with the motor running, gradually add the olive oil. Taste and season. You may not need salt if the anchovies or capers are particularly salty.