Kickstart the festivities with zesty olive dip and aromatic rosemary flatbreads.
- 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.
- 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.
- 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.
- 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.
- Bring the dip to room temperature and drizzle over extra oil. Serve with the rosemary crispbread.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set