Ingredients
• 2 x 350g jars pitted Sicilian green olives
• 1 clove garlic, crushed
• 5 anchovies
• 1 Tbsp capers, drained
• ¼ cup flat-leaf parsley leaves
• ¹⁄³ cup Australian classic extra virgin olive oil
• 2 Tbsp lemon juice
• 1 small olive baguette, sliced, toasted
• Extra 2 Tbsp extra virgin olive oil
• 1 clove garlic, chopped
Note: Allow 15 minutes for cooling
Method
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Preheat oven to 200°C. Put olives, garlic, anchovies, capers, parsley, olive oil and lemon juice in the bowl of a food processor and process until smooth.
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Drizzle baguette slices with extra oil and toast in oven for 10 minutes, turning slices halfway during cooking. Set aside for 15 minutes to cool completely.
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Rub toasted baguette slices with garlic and serve with olive tapenade.