Ingredients:

100g drained pitted black olives
2 garlic cloves, peeled and crushed
1 tsp lemon juice

Method:

Blend all the ingredients in a food processor until smooth
Transfer to a clean screw top jar and place in the fridge until required.

Serve with vegetable crudités.

Makes 125ml, Keeps for 5 days in the fridge

This recipe is owned and copywritten by Gillian McKeith. Copyright 2005.