3 tbsp capers, rinsed and drained
75g/3oz/½ cup pitted black olives
1 x 50g/2oz can anchovy fillets in oil, drained
2–3 tbsp extra virgin olive oil
1 Put the capers in a blender with the olives and anchovies. Blitz briefly to chop.
2 With the motor running, add the olive oil in a steady stream – enough to form a thick paste. Transfer to a serving bowl.