Delicious spread on crusty bread or as an accompaniment to grilled chicken.
250g whole green olives (or 170g pitted)
1 cup blanched almonds
2 tbsp chopped flat leaf parsley
2 tsp lemon juice
1/2 clove garlic
2 anchovy fillets (optional)
1/4 cup extra-virgin olive oil salt and pepper
Preheat oven to 175C.
Crush olives and remove pip. Lightly toast almonds in oven until golden brown (about 5-8 minutes). Put olives, almonds and remaining ingredients except oil in a food processor and blend. Add the olive oil in a steady drizzle and blend again until combined but still coarse. Serve at room temperature.
Makes: about 1 1/2 cups
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