Black Olive Purée

• 200 g (7 oz) Kalamata olives, pitted
• 50 ml (1½

Place olives in a small saucepan, cover with water and bring to the boil, then drain. Transfer to an upright blender, add the oil and blend until smooth. Pass through a fine sieve.

This can be made 2 days in advance and stored in an airtight container in the fridge.