Served with Steamed Hake and Tomato and Fennel stew


300g pitted black olives, drained

100g flat leaf parsley

Juice and zest of 2 lemons

4 cloves of slow roasted garlic

50ml extra virgin olive oil

Maldon salt


Blend everything together. Taste to check for seasoning and add salt if required, you may not need any salt though as olives are so savoury.