makes
300 ml
prep
10 minutes
cook
5 minutes
difficulty
Easy
makes
300 ml
serves
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 1 clove garlic, roughly chopped
- 1 tbsp baby capers, rinsed
- 2 tbsp thyme, roughly chopped
- 1 tbsp rosemary, roughly chopped
- 1 tbsp orange rind, finely grated
- 2 tbsp balsamic vinegar
- 1 cup pitted kalamata olives
- ¼ cup toasted walnuts, roughly chopped
- 80 ml (⅓ cup) extra-virgin olive oil
Instructions
Put the garlic, capers, thyme, rosemary, orange rind and balsamic vinegar in a food processor and pulse until well blended.
Add the olives and walnuts and pulse to a coarse paste. Slowly pour in the oil, pulsing as you go, until ingredients are well combined, but not a smooth paste - you may not need all the oil. Season with freshly ground black pepper.
Note
• You can prepare this recipe 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.