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Sorry about the delay in posting this. I found four recipes in total and had to choose the one that seemed closest to the stuff I have previously bought.
Makes one small jar
75g (3oz) pitted black olives (drained and rinsed if preserved in brine)
4 anchovy fillets
25g (1oz) capers, drained and rinsed
3 garlic cloves, peeled
75ml (3 fl oz) olive oil
freshly ground black pepper
Put the olives, anchovies, capers and garlic into a food processor and pulse 3 or 4 times. Then turn the processor on and add the oil in a thin, steady stream through the lid. Stir in black pepper to taste. Spoon the mixture into a sterilized glass jar, seal and store in the fridge for up to 3 months. Use as required.
Et voila
Makes one small jar
75g (3oz) pitted black olives (drained and rinsed if preserved in brine)
4 anchovy fillets
25g (1oz) capers, drained and rinsed
3 garlic cloves, peeled
75ml (3 fl oz) olive oil
freshly ground black pepper
Put the olives, anchovies, capers and garlic into a food processor and pulse 3 or 4 times. Then turn the processor on and add the oil in a thin, steady stream through the lid. Stir in black pepper to taste. Spoon the mixture into a sterilized glass jar, seal and store in the fridge for up to 3 months. Use as required.
Et voila
