Ingredients:
- 250 g of pitted black greek olives
- 60 g of capres ( squeeze out the liquid)
- 50 g of anchovy ( optional)
- 1 clove garlic
- 150 ml of olive oil
- 1 Soup spoonful of fresh lemon juice
- Pepper to season
Mix all solids and slowly add olive oil to create an emulsion.
You can replace the anchovy with sautéed mushrooms.
This is quite a strong flavorful dish, so it’s better to serve it with some crackers as an appetizer.