Olive & red pepper dip
Olives, in Brine
100 g, green pitted and drained
Roasted Red Peppers in brine, drained
225 g, drained weight
Capers, in Brine
3 tablespoons, drained
2 tablespoons, level
Lemon Juice, Fresh
2 tablespoons, chopped
1 pinch, and black pepper, freshly ground
- Put all the ingredients into a blender or food process and blend for about 10-15 seconds to give a slightly course texture.
- Tip the mixture into a serving bowl. Check the seasoning, adding salt and pepper according to taste. Cover and chill until ready to serve.