100g pitted Kalamata olives
2 small chillies, chopped
2 garlic cloves
30ml olive oil
20ml red wine vinegar
1 sprig fresh thyme
1 sprig parsley, finely chopped
Place ingredients except for parsley into a blender or food processor and combine until almost smooth.
Top with fresh parsley and drizzle with a little more olive oil.
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology
For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email [email protected].
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