Green olive dip with rosemary crispbread

title="Green olive dip with rosemary crispbread"
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(1) Rate it

• 0:40 Prep


• 0:30 Cook


• Makes 1 1/2 cups


• Capable cooks

Kickstart the festivities with zesty olive dip and aromatic rosemary flatbreads.

Featured in
Easy entertaining, Nutrition information

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.
  
  
  

• Vegetarian

Nutrition

• 1300 kj

  Energy




• 23g

  Fat Total




• 3.5g

  Saturated Fat




• 2.5g

  Fibre




• 5g

  Protein







• 22g

  Carbs (total)

All nutrition values are per serve

• Author: Alison Adams


• Image credit: Jeremy Simons


• Publication: Australian Good Taste

Source: taste.com.au