Liquorice Olive Crumble

4:03 am on 13 May 2009


  • 3/4 cup stoned Frantoio olives
  • 1 anchovy fillet, finally chopped
  • 2 tablespoons moscovado sugar
  • 1 teaspoon olive oil


Heat olive oil in a sauté pan over a medium to high heat.

Add the anchovy and the olives. Sauté for 2 minutes. Add the sugar and caramelize for a further 1 to 2 minutes.

Turn out onto a silpat. Allow to cool and gently crush there should be a mix of 75% crunch and 25% soft textures in the crumble.

Use on the day.


Silpat is a non stick mat used for baking cookies

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