I knocked this together a few nights ago with some forgotten olives, end-of-jar capers and some tired parsley – it came out really well. I wish I had a better photo!
- Manzanillo olives, pitted, ~160g
- Flat leaf parsley, stalks removed, a good handful
- Capers, 1½ tbsp
- Caper brine, 1 tbsp
- Lemon, ½, juiced
- Extra virgin olive oil, 1 tbsp
- Salt + pepper
Spread generously on toast and (if you like) top with baked Camembert.