INGREDIENTS

• 350 g can black olives in brine (150 g olives)
• 1 tablespoon capers (in brine)
• 2 anchovy filets (in olive oil)
• 1 clove garlic
• 1 tbs lemon juice (1/4 lemon)
• 1/4 cup extra virgin olive oil
• Freshly cracked black pepper
• 1 bunch French breakfast radishes

PROCEDURE

1. In a food processor, pulse together the olives, capers, anchovies, garlic, lemon juice, olive oil, and black pepper into a fine rubble.
2. Serve with the radishes, and sprinkle the radishes with Maldon salt.