Ingredients
- SpinneysFOOD Plain Greek Yoghurt 250g
- SpinneysFOOD Self-Raising Flour 250g, plus extra for dusting
- Green olives 100g
- SpinneysFOOD Fine Sea Salt a pinch
- Extra virgin olive oil 6 tbsp
- Margarine spread 200g, room temperature
- Olive branches or skewers 12, approximately 10cm long
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Whipped olive oil dip with green olive breadsticks
Italian 35 Mins Prep · 15 Mins Cook
- Using an electric mixer, whip the margarine spread until light and fluffy. Gradually mix in the olive oil until fully incorporated and smooth. Season with the salt and set aside.
- Preheat the oven to 200°C, gas mark 6, or prepare the barbecue for medium heat.
- Finely chop the green olives.
- Combine the flour and yoghurt in a mixing bowl. Stir until a soft dough forms. Gently fold in the finely chopped olives. Turn the dough out onto a floured surface and knead lightly. Divide it into 12 equal parts, rolling each into a 10cm-long strip. Wrap each strip around an olive branch or skewer.
- To bake them in the oven, line a baking tray with parchment paper. Place the raw breadsticks on the tray and bake for 10-15 minutes until golden brown. To cook over the barbecue, place directly on the grill, turning occasionally, for approx. 10 minutes, until golden brown and cooked through
- Serve the warm breadsticks with the whipped olive oil dip.