Ingredients
3tbsp HVOC Premium Olive Oil
1 small white onion, chopped
2 cups of tomato, seeded and chopped
1 cup black or green olives, seeded and chopped
3 tbsp fresh basil, chopped
2 tbsp HVOC Caramelised Balsamic Vinegar
1 tsp finely chopped anchovy
Method
Combine all ingredients in a bowl. Season with sea salt and black pepper. May be refrigerated, but best served at room temperature.