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Green olive dip with rosemary crispbread
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Prep Time:
40 minutes
Cook Time:
30 minutes
Total Time:
70 minutes
Elevate your party with zesty olive dip and fragrant rosemary flatbreads.
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
  • 40.00 ml chopped fresh continental parsley
  • 20.00 ml finely grated lemon rind
  • 125ml (1/2 cup) extra virgin olive oil
  • 20g (1/4 cup) finely grated parmesan
  • Extra virgin olive oil, extra
  • 140g (3/4 cup) semolina
  • 115g (3/4 cup) plain flour
  • 2 tsp chopped fresh rosemary
  • 4.00 gm baking powder
  • 1.20 gm 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
Instructions:
  • Combine olives, almonds, anchovy, garlic, parsley, lemon rind, and 2 tablespoons of oil in a food processor and pulse until coarsely chopped. Transfer the mixture to a bowl and mix in the rest of the oil and parmesan. Season with pepper, cover, and refrigerate overnight to enhance the flavors.
  • Preheat your oven to a high 230°C. Combine semolina, flour, fresh rosemary, baking powder, and salt in a bowl, creating a well in the center. Pour in water and oil, then mix with a wooden spoon until a cohesive dough forms.
  • Transfer the dough to a gently floured surface and knead until smooth, for about 1 minute. Next, divide the dough into 3 equal pieces and cover them with a clean tea towel to keep them from drying out.
  • Shape 1 dough portion into a 38cm long and 18cm wide oval. Place it on a large baking tray. Brush with extra oil and sprinkle with sea salt and extra rosemary. Bake for 8-10 minutes until crisp and golden. Transfer to a wire rack to cool. Repeat with the remaining dough in 2 more batches.
  • Allow the dip to come to room temperature, then generously drizzle with extra oil before serving alongside the rosemary crispbread.

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