Serves 6 as a pre-dinner snack
Method one: by robot
Put all the ingredients in a small bowl and blitz with a stick blender until totally combined. (This can also be done in a blender but not a food processor, as the quantity of ingredients is too little for the blades to work effectively, unless the kit includes a smaller bowl.)
Method two: by hand
Chop the olives, garlic, anchovies, thyme or rosemary and chile flakes, if using, until finely – or, should I say, microscopically – minced. Whenever you feel you are there, you’re probably not, so keep on chopping. When done, put the mixture in a bowl or non-porous mortar and gently pound everything together with the flat end of a rolling pin, or a pestle, until well combined. Stir in the mustard and vinegar, then vigorously beat in the oil and butter with a small whisk. (I like the oil and butter version, but you can always just add a bit more oil – it’s up to you.)
Serve with a good crusty sourdough baguette, some radicchio leaves and small beakers of rough white wine.