Ingredients:
Olives 50 gm
Capers 15 gm
Garlic 5 gm
Eggs yolk 2 no
Dijon mustard 10 gm
Olive oil 30 ml
PROCEDURE:
- Combine olives, capers, garlic, hard boiled egg yolk and mustard in a mortar to a medium-fine paste.
- Gradually add olive oil.
- Lat Stan 1 hour at room temperature to allow flavours to develop.
- Serve on grilled bread or tomato toast.