Olive, Sun-Dried Tomato and Caper Salsa
Recipe by Rachel Allen
Demonstrated at the 2011 Melbourne Food and Wine Festival.
Serves 4
Ingredients
- 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
Method
- 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
