The_Australian_Women_Weekly_Food_Issue_21_2016

KALAMATA

& MUSHROOM TAPENADE

PREP + COOK TIME 20 MINTES MAKES 1¾ CUPS

Gather 2 tablespoons olive oil, 375g portobello
mushrooms, chopped finely, 1 clove garlic,
crushed, 1 teaspoon finely chopped rosemary
leaves, 1 cup pitted kalamata olives and
1 drained anchovy fillet. Heat 1 tablespoon
of the oil in a large frying pan over high heat.
Cook half each of the mushrooms, garlic and
rosemary, stirring occasionally, for 10 minutes
or until dry and browned lightly; season
to taste. Place mixture in a food processor.
Repeat with remaining oil, mushrooms, garlic
and rosemary. Pulse mushroom mixture with
remaining ingredients until finely chopped.
Season to taste. Refrigerate until needed.

SICILIAN OLIVE

& ALMOND TAPENADE

PREP TIME 15 MINTES MAKES 1½ CUPS

Pulse ¾ cup pitted sicilian olives,

½ chopped garlic clove, 2 drained

anchovy fillets, 1 teaspoon rinsed,

drained baby capers, ¼ cup dry−roasted

chopped almonds, 1 tablespoon fresh

lemon thyme leaves and ¼ cup extra

virgin olive oil in a blender or food

processor until coarsely chopped. Season

to taste; stir through 1 tablespoon fine

strips lemon rind. Spoon into a jar, cover

with a thin layer of oil; seal and refrigerate.

TOP TIPS

Tapenade keeps

for up to2 weeks

in the fridge.

Italian Taste On Tap

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