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Ingredients

  • 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

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.

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A star rating of 3.6 out of 5.3 ratings
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