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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
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Place all the ingredients apart from the oil in a food processor and whiz for a few seconds, leaving it still slightly chunky.
Pour in the olive oil and whiz for a few seconds until combined.
This will keep, covered, in the fridge for a couple of weeks. Let it come back up to room temperature before serving.
Notes & Tips