Ad
Loading

  • 2 x 300g/11oz black olives
    (choose unpitted for the best flavour)
  • 1 rosemary
    stems discarded and finely chopped
  • 4 sundried tomatoes
    finely chopped
  • 1 tbsp olive oil

Nutrition: per serving

  • kcal110
  • fat11g
  • saturates1g
  • carbs1g
  • sugars0g
  • fibre3g
  • protein1g
  • salt1.11g
    low
Ad

Method

  • step 1

    Drain any liquid from the olives, then toss them together with the other ingredients.

  • step 2

    Leave for up to 1 week in the fridge.

Recipe from Good Food magazine, March 2008

Authors

Good Food team
Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.6 out of 5.3 ratings
Ad
Ad

goodfood promo


cccccccc
Ad

August Deals

Immediate’s iconic brands reach 21m people every month – that’s more than a third of the UK’s adults – through its world-class magazines, innovative digital products and exciting live events

For more info

Easter Offer

Immediate’s iconic brands reach 21m people every month – that’s more than a third of the UK’s adults – through its world-class magazines, innovative digital products and exciting live events fdbhjbjdbsfbahdshfuihauhfdbnajksdbfabsbdfbajk sbd fnabsdjkfb

More info