You can spoon this onto a slice of your favourite bread, toasted, or use it as a dip for fish dishes, in particular tuna.
TIP Feel free to play around with the ingredients – dips and salsas are not an exact science and they just need to reflect your preferences.
I love making edible gifts and it’s a lovely thing to give when you visit friends for dinner.
Makes a small jar that you can refrigerate for a week.
Good handful of flat leaf parsley
zest and juice of half a medium lemon
2 cloves of garlic, peeled and bashed
2 tbs of capers
8 green olives
1 small banana shallot, peeled
2 tbs white wine vinegar
10 tbs extra virgin olive oil
Simply place everything into a processor and pulse for one minute. Spoon into a jar and refrigerate till needed.