This deliciously rich olive paste makes a wonderful snack as it’s full of flavour and very satisfying. Serve on any low FODMAP accompaniment such as rice cakes, toasted sourdough bread with a slice of tomato and mozzarella, or gobble it down by the spoonful. If you’re not intolerant to fructose, try adding 1 or 2 chopped up semi sun-dried tomatoes for even more flavour.
Tip: Black Moroccan olives are dry-cured and have a meaty texture and a rich umami saltiness, if you can get your hands on some, they work exceptionally well here. Otherwise substitute for Kalamata or other black olives.
FoDMAP Content
Inulin
Lactose
Sorbitol
Fructose
FOS
GOS
Mannitol
Method
1
Place a dry non-stick pan over a medium high heat and roast the sprig of rosemary for 2 minutes or less. This will help to release its delicious aroma.
2
On a chopping board, roughly chop up the olives, capers and semi sun-dried tomato if using, until combined and rustic looking.
3
Transfer to a small bowl, season with a small amount of sea salt and black pepper, drizzle with a good quality olive oil and serve.
