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Olive, Sun-Dried Tomato and Caper Salsa

Demonstrated at the 2011 Melbourne Food and Wine Festival.


  • 100g black olives, pitted

  • 150g green olives, pitted

  • 4 tbsp sun-dried tomatoes, chopped

  • 1 tbsp capers

  • 2 cloves garlic, peeled and crushed or finely grated

  • 8 basil leaves, torn

  • 100ml extra virgin olive oil


  • 1.

    Place all the ingredients apart from the oil in a food processor and whiz for a few seconds, leaving it still slightly chunky.

  • 2.

    Pour in the olive oil and whiz for a few seconds until combined.

  • 3.

    This will keep, covered, in the fridge for a couple of weeks. Let it come back up to room temperature before serving.

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