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Olive, Sun-Dried Tomato and Caper Salsa

Demonstrated at the 2011 Melbourne Food and Wine Festival.



  • 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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Andrew Graham

Chardonnay, Pinot Noir and Rose are the best wines to pair with Olive, Sun-Dried Tomato and Caper Salsa.


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