Black olive tapenade

Dip for your aperitif

• 300 g pitted black olive

• 5 anchovy filets in olive oil (optional, if you don't put anchovies you'll need to add some salt)

• 1 garlic glove

• 100 ml olive oil

1. Mix all the ingredients in a blender

2. Serve with row cauliflower (in the picture) or carrots