Liquorice Olive Crumble

Ingredients

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

Method

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.

Notes

Silpat is a non stick mat used for baking cookies