The recipe is based on green olives, but black olives can be used if that's what you have available.
150g green (black) olives, pitted and finely chopped
6-7 anchovy fillets, rinsed and dried
scant tablespoon capers
olive oil
lemon juice
Put the olives, anchovies and capers ina bowl and mash them well together. Add a dash of olive oil and a few drops of lemon juice to taste. Store in the fridge in a screw-topped jar.
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