Olive tapenade on sourdough

This versatile French dip combines salty olives, capers and anchovies mellowed with lemon, oil and sun-dried tomatoes. Spread it on toast for an easy appetiser, stir it through pasta and try it as a marinade for meat.

Olive tapenade on sourdough Credit: Adam Liaw

• serves

  2

• prep

  15 minutes

• cook

  5 minutes

• difficulty

  Easy

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

1. Finely chop the olives, tomatoes, capers, garlic, anchovies and shallot and place in a bowl.
2. Add the oil, lemon juice, pepper, chilli flakes and basil and stir to combine. Taste and adjust the seasoning if necessary.
3. 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

episode • The Cook Up with Adam Liaw • 

cooking • 

21m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

21m

G