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Black Olive and Anchovy Sauce

Black Olive and Anchovy Sauce

The beginnings of a tapenade, this sauce tastes beautiful spread on toast for a healthy breakfast or snack.

Ingredients
  • 125g pitted black olives
  • 30g anchovy fillets, drained
  • 1½ tbsp capers, drained
  • 75ml olive oil
  • 1 tbsp brandy (optional)
  • Black pepper

 

Method

  1. Reserve half the oil. Process everything else.
  2. Add oil to adjust the consistency: for a tapenade: thick, for pasta sauce: thin.
  3. Season with black pepper.