GREEN OLIVE PASTE
PREP TIME 10 MINUTES MAKES ABOUT 1 CUP
2 preserved lemon quarters
1 tablespoon harissa (see notes)
1 clove garlic, crushed
250g large green olives pitted
1/3 cup (80ml) extra virgin olive oil
1 Remove flesh from lemon; discard. Chop rind finely. Combine rind, harissa, and garlic in a small food processor; process until a paste.
2 Add olives and pulse, adding oil in a thin, steady stream, until it forms a coarse paste. Season to taste with freshly ground pepper.
3 Serve with thinly sliced baguette, if desired.
OLIVE OIL TART WITH PROSCIUTTO AND PESTO
PREP + COOK TIME 35 MINUTES SERVES 6
2 cups (300g) plain flour
1 teaspoon baking powder
½ teaspoon salt
½ cup (125ml) extra virgin olive oil, plus
1 tablespoon extra
½ cup (125ml) chilled water
¼ teaspoon fresh thyme leaves
½ teaspoon fresh rosemary leaves
12 thin slices (180g) prosciutto
150g prepared pesto
ROCKET SALAD
1 tablespoon extra virgin olive oil
1 teaspoon lemon juice
50g baby rocket
1 Preheat oven to 200°C/180°C fan.
2 Sift flour, baking powder and salt into a large bowl. Put oil and water in a bowl and whisk to combine. Pour the liquid into the flour, and mix with a wooden spoon for a few seconds until it forms a dough.
This story is from the Issue 53 2019 edition of The Australian Women's Weekly Food.
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This story is from the Issue 53 2019 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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