PROVENÇAL TAPENADE

PREP TIME 15 MIN­UTES MAKES 1¾ CUPS

The Australian Women’s Weekly Food Magazine - - Italian Make Ahead -

Blend or process 2 cloves gar­lic, 2 cups pit­ted kala­mata olives, 3 drained an­chovy fil­lets, 1 ta­ble­spoon rinsed, drained capers, ¼ cup coarsely chopped fresh flat−leaf pars­ley and 1 ta­ble­spoon coarsely chopped fresh oregano. With mo­tor op­er­at­ing, grad­u­ally add ½ cup ex­tra vir­gin olive oil in a thin, steady stream; process un­til smooth. Spoon into a jar, cover with a thin layer of oil; seal and re­frig­er­ate.

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