Recipe: Olive and dill sauce

Serves: 4
Course: Side Dish
Cooking Time: 0 hr 10 mins
  • 50g stoned green olives
  • 1 tbsp capers, drained
  • 1 bunch dill - about 20g
  • 50 ml olive oil
  • salt & pepper

Put all the ingredients (olives, capers, dill, olive oil) in a blender and blitz till smoothish. Season with pepper. If you’re using on fish or grilled chicken, then add a squeeze of lemon juice.

Food cooked and styled by Domini Kemp & Gillian Fallon

Domini Kemp

Domini Kemp

Domini Kemp, a contributor to The Irish Times, is a chef and food writer