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  • 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

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

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A star rating of 3.6 out of 5.3 ratings
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