3 tablespoons capers, rinsed
8 anchovies
1 garlic clove, crushed
180ml olive oil
1 tbs lemon juice
2 tsp dijon mustard
1 teaspoon chopped thyme
1 tbs chopped parsley
Pound together the olives, capers, anchovies and garlic, either using a mortar and pestle or a food processor. Add the olive oil, lemon juice, mustard and herbs and pound or process again until you have a fairly rough paste.
Serve with bread for dipping.
