PROVENÇAL TAPENADE
PREP TIME15 MINUTES MAKES 1¾ CUPSBlend or process 2 cloves garlic,
2 cups pittedkalamataolives,
3 drained anchovy fillets,
1 tablespoon rinsed, drained capers,
¼ cup coarsely chopped fresh
flat−leaf parsley and 1 tablespoon
coarsely chopped fresh oregano. With
motor operating, gradually add ½ cup
extra virgin olive oil in a thin, steady
stream; process until smooth. Spoon
into a jar, cover with a thin layer of
oil; seal and refrigerate.
GREEN OLIVE, CHILLI &
MACADAMIA TAPENADE
PREP TIME 15 MINUTES MAKES 2 CUPSPulse 1⅓ cups pitted green olives,
3 drained anchovy fillets, 1 chopped
small clove garlic, 2 dried long red
chillies with the stalks removed,
½ cup coarsely chopped roasted
macadamias, ¼ cupcoarsely chopped
fresh flat−leaf parsley and
2 tablespoons extra virgin olive
oil in a blender or food processor
until coarsely chopped. Season to
taste. Spoon into a jar, cover with a
thin layer of oil; seal and refrigerate.28 AWW FOOD • ISSUE TWENTY-ONE
smart sides
PHOTOGRAPHER WILLIAM MEPPEM STYLIST SOPHIA YOUNG PHOTOCHEF CHARLOTTE BINNS-MCDONALDTasty, tantalising and easy to whip up – tapanade
is the side dish that turns any meal into a treat.