Easy olives and capers paste

Easy and fast to make this paste, it can be used in many different ways and it is for all seasons! Useful as a dip or a spread for sandwiches, canapés etc, as a nice addition to various salads or even mixed in pasta dishes

Recipe of Argyro Barbarigou,
a prominent Head Cook and food author

check out her site Argiro for more delicious recipes



Ingredients (for 1 small jar):
2 tea-cups of black olives, pitted
10 anchovy fillets from a tin or a jar, well rinsed and finely chopped
3 tbsp of capers, well rinsed
1 lemon, the juice
1 tea-cup of olive oil
salt
black pepper

Method:
Put in a blender the anchovies, the olives and the capers and whiz until they are completely mashed.

Then add the oil, the lemon juice, the salt (carefully!!) and the pepper and mix well.

Transfer the paste into a sterilised jar and store in the fridge.

It can be kept for months as long as every time you use some of the paste you add a bit more of oil in the jar.