1 leek
A sprig of rue
3 mint leaves
3 celery sticks
2 tbsp white wine vinegar
1 tbsp honey
60 ml/2floz olive oil
150g/5 oz whole green olives
Pepper

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.