- 1 leek
- A sprig of rue
- 3 mint leaves
- 3 celery sticks
- 2 tbsp white wine vinegar
- 1 tbsp honey
- 60 ml/2floz b
- 150g/5 oz whole green olives
- Trim, wash and slice the leek. and parboil for 5 minutes.
- Put all the ingredients without the olives in a blender and blend until a smooth paste.
- Stone and then chop the olivesadd to the mixture.
- Pour the mixture into a bowl and store in the fridge until needed.