Ingredients (serves 6):
250g pitted black olives
6 anchovy fillets in oil
3 teaspoons of capers
1 clove garlic
100 ml olive oil
Preparation:
Chop the olives with a knife, then peel the garlic clove.
Drain the anchovy fillets and dry them on paper towels.
Cut the anchovy fillets in smaller pieces.
Drain the capers.
Put olives, anchovies and capers in the bowl of a food processor (Thermomix: 30 sec/speed 5).
Mix and add the olive oil slowly to obtain a soft spread.