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Andy Allen's Bone Marrow

Andy Allen's Roasted Bone Marrow with Green Olive Tapenade and Toasted Sourdough

Preparation time
Cooking time


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


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

Two Blues Sauvignon Blanc 2014
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