Ingredients
- 50g stoned green olives
- 1 tbsp capers, drained
- 1 bunch dill - about 20g
- 50 ml olive oil
- salt & pepper
Put all the ingredients (olives, capers, dill, olive oil) in a blender and blitz till smoothish. Season with pepper. If you’re using on fish or grilled chicken, then add a squeeze of lemon juice.
Food cooked and styled by Domini Kemp & Gillian Fallon
