This tasty dip is perfect on small rounds of lightly toasted French bread or as a tasty dip for carrot and celery batons. Delicious with a crisp Côtes de Provence rosé.
Small bunch fresh basil
2 cloves garlic
2-4 tbsp olive oil
250g stoned black olives
3 tbsp capers
6 anchovy fillets
Coarse salt and freshly ground black pepper
Tip the garlic, lemon juice, capers and anchovy into a food processor and process for about 10 seconds. Add the olives and basil and enough olive oil to make a paste. Season to taste as necessary.