• 100g pitted olives
  • 6 bottled anchovies
  • 100g tuna, flaked
  • 1 tbsp Dijon mustard
  • 1 tbsp capers
  • 200mL virgin olive oil

Method (click to mark as completed)

Makes approx. 2 cups

  1. Place olives into the Blender jug and at low speed, chop coarsely. Chop anchovies and add to the olives with tuna, capers and approx. ⅓ of the olive oil.
  2. Process until just blended, scraping down the sides of the bowl if necessary. Gradually add the rest of the oil and process until smooth.

Completed steps (click to remove last step)