Green olive dip with rosemary crispbread

Recipes / Fish

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

Recipe «Green olive dip with rosemary crispbread» presented in category Recipes / Fish, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 360g jar pitted Sicilian olives, drained, 40g slivered almonds, toasted, 3 anchovy fillets, drained, finely chopped, 2 garlic cloves, finely chopped, 2 tbsp chopped fresh continental parsley , 1 tbsp finely grated lemon rind, 125ml extra virgin olive oil, 20g finely grated parmesan , Extra virgin olive oil, extra, 140g semolina, 115g plain flour, 2 tsp chopped fresh rosemary, 1 tsp baking powder, 1/2 tsp salt, 125ml warm water, 60ml olive oil.

Ingredients:

  • 360g jar pitted Sicilian olives, drained 
  • 40g slivered almonds, toasted 
  • 3 anchovy fillets, drained, finely chopped 
  • 2 garlic cloves, finely chopped 
  • 2 tbsp chopped fresh continental parsley 
  • 1 tbsp finely grated lemon rind 
  • 125ml extra virgin olive oil 
  • 20g finely grated parmesan 
  • Extra virgin olive oil, extra 
  • 140g semolina 
  • 115g plain flour 
  • 2 tsp chopped fresh rosemary 
  • 1 tsp baking powder 
  • 1/2 tsp salt 
  • 125ml warm water 
  • 60ml olive oil 
  • Olive oil, extra, to brush 
  • Sea salt flakes, to sprinkle 
  • Chopped fresh rosemary, extra, to sprinkle 

Instructions

  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.
  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.
  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.
  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.
  5. Bring the dip to room temperature and drizzle over extra oil. Serve with the rosemary crispbread.