Ingredients
1/2 kg marinated olives, pips removed
1/2 red capsicum
1/2 green capsicum
3 spring onions
4 garlic cloves
1/2cup olive oil
4 branches of parsley
4 stems of mint
4 sweet basil leaves
Instructions
Place all the ingredients in a blender and blend until the mixture has a creamy consistency.
Note:
Spread olive paste on warm village bread and eat, eat and eat.
Spread olive paste on warm village bread and eat, eat and eat.
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.
