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  • Bute St Seafoodie


The quantities below make sufficient for 2 servings of the recipe I have posted it to accompany, Black Bream with Couscous and Tapenade. However, any surplus can be used as a dip, as a pasta sauce, for flavouring soups, stews, etc. It keeps for several days in an airtight jar in the fridge.


Ingredients (makes approx 2 servings)

½-1 garlic clove, crushed

Leaves from a small thyme sprig

1-2 anchovy fillets, drained

Black olives, pitted and coarsely chopped (30-40g pitted weight)

1 tsp capers, drained

Lemon juice (1-2 tsp)

Extra virgin olive oil (1-2 tbsp)

Ground black pepper


  1. Crush the garlic with the thyme leaves using a pestle and mortar. Add the anchovy fillets and bash to a paste. Next add the olives and capers and continue to pound to a paste - as fine or as coarse as you like. Finally stir in the lemon juice, extra virgin olive oil and ground black pepper, but keep tasting as you do so until you find the balance that you like.

  2. Leave to rest for at least an hour to allow the flavours to combine, then use as required.

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