Remove the stones from the olives with a pitter or a sharp knife. Put in a food processor with the capers, anchovies, garlic and thyme, and whizz to a rough puree. Squeeze in the lemon juice and, with the motor still running, add the oil.

Alternatively, pound the garlic, anchovies, capers and thyme together in a pestle and mortar until smooth, followed by the olives, leaving these slightly more chunky.  Then gradually add the oil and lemon juice, pounding between pours.


Serves 4


200g whole black olives, preferably niçoise or kalamata

3 tablespoons capers, well rinsed if packed in salt

2 anchovies, well rinsed if packed in salt, roughly chopped

1 fat clove of garlic, crushed

2 teaspoons fresh thyme, chopped

1 tablespoon chopped, fresh parsley

Juice of ½ lemon

5 tablespoons extra-virgin olive oil