Method

Pit the olives using either a small knife or cherry stoner. Rinse the Preserved Lemon in a couple of changes of fresh water, pat dry and carefully slice the flesh away from the skin. Discard the flesh and chop the skin roughly. Add all the ingredients apart from the Extra Virgin Olive Oil and Verjuice in a food processor, blend until the mixture is combined but still a little coarse. Incorporate the Extra Virgin Olive Oil and Verjuice until the mixture is coarse but spreadable. Add a little more Verjuice or Extra Virgin Olive Oil if required. Taste for seasoning and adjust if necessary. Serve with fresh bread and labne. This dip can also be used to stuff a tunnel boned leg of lamb.