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- 300g – 400g black kalamata olives
- 60 ml olive oil
- 2 tbsp capers
- Juice of 1/2 lemon
- 2 – 3 garlic cloves
- 4 sundried tomatoes
- Crush of black pepper
1. Pass all your ingredients into a food processor. We’ll need to finely blend all the ingredients so that we have a smooth paste.
2. Now it’s up to you how smooth you want this paste. I like to have it smooth enough that you can butter it onto some bread or toast and enjoy it as a snack, like you would paté.
3. For a slightly sweeter version, roast or sauté your garlic first by keeping them in their skin. Cooking the garlic makes them sweeter, then once they soften, remove them from their jackets and pass the cooked garlic into the paste to blend in.