This recipe is great when you’ve got left over olives in the fridge. Really easy and really nice on some toasted sour dough.
300g Kalamata Olives (pitted)
1 Juice and Zest of lemon
5 Cloves of (confit) garlic (microplane)
Handful of chopped sundried tomatoes
Squirt of EVOO
Place all ingredients into a food processor and blitz until combined. Easy!