Possum’s Recipe Book

Photography by J C Hugo Richardson


160g pitted black olives (290g jar)
1 tbsp capers
2 anchovy fillets
50ml. olive oil
1 tsp. red wine vinegar
Black pepper


Blitz all ingredients in a small blender. 
Season with pepper to taste.
Place in a serving bowl or sterilised jar.

Cooks note: will keep in the refrigerator for 3 days.