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