Retro’s warm chunky Olive Tapenade
Ingredients
– 150 gms of Jingilli table olives
– 60 gms capers roughly chopped
– 2 large garlic gloves chopped
– 8 anchovy fillets roughly chopped
– a good glug of Jingilli olive oil Retro suggest – Frantoio
– Fresh parsley or marjoram
– ½ Lemon rind finely chopped
Method
Place olive oil, garlic, anchovies, capers and lemon rind in a frying pan and warm gently until garlic is toasted.
Add olives and herbs and continue to warm for a further 1 minute.
Serve warm with flat bread and a glass of Shiraz from Treehouse.
This dip can be chunky or smooth depending how you require the tapenade
Remember as Retro does…always BUYS WA FIRST!!
For where to buy Jingilli award wining table olives and produce click onto www.jingilli.com.au.
Martin Gillespie Retro Chef now has his own restaurant….. to find out more…..and excellent Retro food click onto www.bushresorts.com.au or contact 9652 9071 for more details
