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Dish of 06 Jul 2008
GREEN OLIVE AND HAZELNUT CONDIMENT
4 servings
This is an irresistible blend of crunchy toasted hazelnut, green olives and lots of fresh parsley and garlic. Serve it with grilled fish or chicken.
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100 gm hazelnuts
125 ml (½ cup) fresh parsley
2 garlic cloves, crushed
125 ml (½ cup) pitted green olives
pinch of red pepper flakes
250 ml (1 cup) olive oil
salt and freshly ground pepper to taste
Preheat the oven to 180° C (350° F).
1. Roast the hazelnuts in an oven tray for 15 minutes until the skins start to blister. Let them cool slightly and then rub them in a kitchen towel to remove the skins. Set aside to cool completely.
2. Place the hazelnuts, parsley and garlic in a blender and process until coarsely chopped. Add the olives and red pepper flakes and process until finely chopped.
3. Transfer the mixture to a bowl and stir in the olive oil. Season with salt and freshly ground pepper. The condiment can be refrigerated for 3 days.
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