This is a slightly more elaborate and more stable recipe than was prepared in the restaurant.
200 g (7oz) stoned black olives
grated zest and juice of ½ lemon
Extra Virgin Olive Oil
15 g (½ oz) fresh white breadcrumbs
1. Process the olives in a food processor. Add the lemon juice, breadcrumbs and some olive oil, process until you obtain a creamy, soft, smooth texture.
2. Chill until required.
Serve on hot bruschetta