GET THE GOOD OIL AND BLEND AWAY

Thankfully, the days are gone when the only olive oil we could buy in Australia came in small brown bottles from the pharmacy; it was used for “medicinal purposes”. My own mother used it to treat earaches. I honestly can’t remember if it worked or not but I know we wouldn’t have thought of dipping bread into it or including it in a salad dressing. These days brands come from around the globe. But as our acceptance of “foreign” cuisines grow, so does our awareness of how much freshness plays a part in what is best for our bodies. It makes sense that olive oil grown and pressed here in Australia is going to be fresher than something from Italy or Spain.

Using some of Coolmunda Organic Olives’ succulent Kalamata olives from the Southern Downs, I’ve whipped up this zesty tapenade. You can buy this ready made from delis and supermarkets, but this recipe is a no-brainer. Use it as a dip with slices of crusty baguette, spread it thinly on an open sandwich, or make it the base layer in a pan bagnat. Juice and zest of a lemon

3 anchovy fillets packed in oil

1 tbsp capers in brine, drained Leaves from a few sprigs of fresh thyme or

tsp dried thyme

Black pepper, to taste

METHOD

Using an olive pitter (from kitchenware stores) pit the olives. Combine all ingredients in a blender and process until chopped; there is no need to reduce to a paste. Store in a jar in the refrigerator for up to a month. Serve with slices of baguette or raw vegetable sticks.