serves
2
prep
15 minutes
cook
5 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Sandhurst Olives
episode • The Cook Up with Adam Liaw • cooking • 21m
G
episode • The Cook Up with Adam Liaw • cooking • 21m
G
Ingredients
- 175 g (1 cup) green olives, pitted
- 160 g (1 cup) black Italian olives, pitted
- 6 sun-dried tomato halves
- 1 Roma tomato
- 2 tsp baby capers
- 1 garlic clove
- 2 anchovy fillets
- 1 small golden French shallot
- 80 ml (⅓ cup) extra virgin olive oil, plus extra for brushing
- 1 lemon, juiced
- large pinch ground black pepper
- ¼ tsp chilli flakes
- 1 small handful basil leaves, torn
- 4 slices sourdough
Instructions
- Finely chop the olives, tomatoes, capers, garlic, anchovies and shallot and place in a bowl.
- Add the oil, lemon juice, pepper, chilli flakes and basil and stir to combine. Taste and adjust the seasoning if necessary.
- Preheat a chargrill pan over high heat. Brush the bread with olive oil and grill on both sides until golden. Spoon the tapenade onto the grilled bread and serve immediately.
Photography by Adam Liaw.
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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.
Stream free On Demand
Sandhurst Olives
