- 200g black olives
- 50g anchovy fillets, drained
- 3 tablespoons capers, drained
- 100g drained tuna
- 1 lemon
- 1/3 cup Lupi Truffle infused oil
- A few extra olives to garnish
Pit the olives and crush in a mortar or chop in a food processor. Add the anchovy fillets, capers, tuna and the juice of half a lemon. Pound or process until the mixture has formed a fairly smooth paste.
Still pounding or with the motor still running, add the Truffle infused oil in a slow steady stream. Taste and add more lemon juice if you think it needs it. Turn into a small serving bowl and decorate with a few olives and serve with crostini.
The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.