350g pitted kalamata olives
3 – 4 anchovies – chopped (start with 3 and add another if you feel it needs it)
3 medium sized cloves of garlic – crushed
2 tablespoons of salted capers – rinsed and dried
1 tablespoon of lemon thyme
2 tablespoons of sherry vinegar
3 tablespoons of olive oil
Put everything into a food processor and blitz until it is a paste.
Makes approx 2 cups
Have on biscuits or toast with a cold ale!
Keep in an air tight jar in the fridge for about 7 or so days.