Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Pairing Food News Wine All Wine 101 Wine News Wine Regions Wine Varietals Wineries Home > Selector Magazine > Food > Andy Allen's Roasted Bone Marrow with Green Olive Tapenade and Toasted Sourdough Food Andy Allen's Roasted Bone Marrow with Green Olive Tapenade and Toasted Sourdough Preparation time Cooking time Serves Ingredients 4 large pieces of bone marrow, split Salt and pepper 4 pieces of sourdough 1 large garlic clove Green olive tapenade 1 cup green olives, pitted 1/4 cup toasted pepitas 1/4 bunch of parsley, roughly chopped Juice and zest of 1 lemon 2 tablespoons extra virgin olive oil 1/2 green chilli, deseeded and diced 1/4 Spanish onion, finely diced Salt and pepper to taste Method 1. Preheat your oven to 180ºC. Lay the marrow out on a baking tray cut side up, and season well with salt and pepper. Roast in the oven for 10 minutes. 2. Add the green olives, toasted pepitas, parsley leaves, juice and zest of the lemon, and olive oil to a small food processor and blitz until the tapenade comes together. I like to keep mine quite chunky, but it’s totally up to you. Pour into a small mixing bowl and add the diced green chilli, red onion and season with salt and pepper. 3. Transfer the marrow to a serving dish and top with some of the tapenade. 4. Serve with grilled bread or toasted sourdough rubbed with raw garlic and a drizzle of olive oil. Wine match: Fiano Food Shop Dessert Wine Discover more Dessert recipes Food Dave Pynt And The Fires Of Creation Words by Nick Ryan on 7 Jan 2025 Food Chocolate soufflé with Shiraz syrup Food Madeleines with chocolate cherry sauce & candied orange praline