• 160g (1 cup) pimento-stuffed green olives
  • 30g (1/4 cup) walnut pieces
  • 2 tbs slivered almonds
  • 4 anchovy fillets, drained on paper towel
  • 1 tbs drained capers
  • 2 tbs extra virgin olive oil
  • 2 tsp fresh lemon juice
  • Freshly ground black pepper
  • Olive oil, to cover
  • 1 baguette (French breadstick), sliced, lightly toasted, to serve
  • Baby rocket, to serve
  • Place the olives, walnuts, almonds, anchovies, capers, oil and lemon juice in the bowl of a food processor and process until finely chopped. Taste and season with pepper. Transfer to a small airtight container and cover with a thin layer of olive oil to prevent discolouring. Store in the fridge until required.
  • Spread on toasted baguette slices and top with baby rocket to serve, if desired.