Liquorice Olive Crumble
- 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