Baked potatoes with black olive paste and rosemary

Ingredients:
● 0.5kg young potatoes (preferably thin-skinned)
● 12–15 black olives, sliced black OLE!
● 1 clove of garlic
● 1 teaspoon of capers (optional, but they enhance the flavour)
● 2 tablespoons of olive oil
● 1 teaspoon of lemon juice
● 1 sprig of fresh rosemary (or ½ teaspoon of dried)
● salt, pepper to taste

Preparation:
1. Preheat the oven to 200°C.
2. Wash the potatoes thoroughly, cut them in half and place them on a baking tray with the cut side down. Drizzle with olive oil, sprinkle with salt and rosemary.
3. Bake for 30-35 minutes, until golden brown and soft.
4. In the meantime, prepare the olive paste: in a blender or mortar, blend the olives, garlic, olive oil, lemon juice and optional capers. Season with pepper to taste – you don’t need to add salt, the olives are salty enough.
5. Place the baked potatoes on a plate and spread a teaspoon of olive paste on each half.
6. Garnish with fresh herbs (e.g. rosemary or dill).