Olive cream

200 g pitted dark (not black) olives
40 g walnuts
1 tbsp capers (preferably the ones in olive oil)
50 ml mild extra virgin olive oil
tiny bit of honey
freshly ground pepper to taste
pinch of sea salt

Put all ingredients in a blender, starting with the olive oil. Blend until it is like a cream. Start on a lower speed and then raise it higher. Season to taste. Serve with freshly baked bread or in sandwiches, or even as a base on a plate, under a simple salad. and store the rest of the cream in a jar (fridge)

In partnership with Kilner