Sun-dried Tomato Olives
Rinse and drain 500g black olives. Cut two slits into each olive. Layer in a wide-necked, 750ml sterilised jar with 100g drained and chopped sun-dried tomatoes in oil (reserve the oil), 2 crushed cloves garlic, 2 bay leaves and 15ml fresh thyme leaves.
Add 60ml red wine vinegar and 250ml oil (use the reserved sun-dried tomato oil) or enough to cover the olives.
Shake well, seal and leave to marinate in the refrigerator for 1 – 2 weeks. Store in the refrigerator and return to room temperature before serving.
|125ml||macadamia nuts (or any other nuts may be used), lightly roasted|
|30ml||fine parmesan cheese|
|500ml||basil (washed and dried)|
|Salt and pepper|
- Put the nuts and the parmesan cheese in the food processor and mixed until nuts are fine, but not a paste.
- Add the oil and mix.
- Lastly add the basil and mix until nice green colour.
- Season to taste with salt and pepper.