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How to make Green olive dip with rosemary crispbread

Yield = 1 1/2
Prep time: 0:40
Cook time: 0:30
Total time: 1:10

Ingredients

  • 360g jar pitted Sicilian olives, drained
  • 40g (1/4 cup) slivered almonds, toasted
  • 3 anchovy fillets, drained, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tablespoons chopped fresh continental parsley
  • 1 tablespoon finely grated lemon rind
  • 125ml (1/2 cup) extra virgin olive oil
  • 20g (1/4 cup) finely grated parmesan
  • Extra virgin olive oil, extra

Rosemary crispbread

  • 140g (3/4 cup) semolina
  • 115g (3/4 cup) plain flour
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 125ml (1/2 cup) warm water
  • 60ml (1/4 cup) olive oil
  • Olive oil, extra, to brush
  • Sea salt flakes, to sprinkle
  • Chopped fresh rosemary, extra, to sprinkle

Method

  • Step 1 Process the olives, almonds, anchovy, garlic, parsley, lemon rind and 2 tablespoons oil in a food processor until coarsely chopped. Transfer to a bowl. Stir in remaining oil and parmesan. Season with pepper. Cover. Place in fridge overnight to develop the flavours.
  • Step 2 To make the rosemary crispbread, preheat oven to 230°C. Whisk the semolina, flour, rosemary, baking powder and salt in a bowl until well combined. Make a well in the centre. Add water and oil. Use a wooden spoon to stir until dough comes together.
  • Step 3 Turn the dough onto a lightly floured surface. Knead for 1 minute or until smooth. Divide into 3 even pieces. Cover with a clean tea towel to prevent them drying out.
  • Step 4 Roll 1 dough portion into an oval, about 38cm long and 18cm wide. Carefully transfer to a large baking tray. Brush with extra oil. Sprinkle with sea salt and extra rosemary. Bake for 8-10 minutes or until crisp and golden. Transfer to a wire rack to cool. Repeat, in 2 more batches, with the remaining dough.
  • Step 5 Bring the dip to room temperature and drizzle over extra oil. Serve with the rosemary crispbread.