Olive Sourdough Crumbs

Preparation info

  • Difficulty


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By Peter Gilmore

Published 2014

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  • 100 g ( oz) pitted ligurian olives
  • 250 ml (9 fl oz) olive oil
  • 2 slices sourdough bread, 2 cm (¾ inch) thick, crusts removed


Put the pitted olives and 50 ml ( fl oz) of olive oil in the bowl of a small food processor and blend well. Pour the paste onto a small tray and soak the sourdough slices, pressing down into the mixture on both sides of the bread to soak up all the oil.

Dehydrate the oil-soaked bread in an 80°C (175°F/Gas ¼–½) oven or dehydrator for approximately 6 hours or until the bread is dry and crisp. When dry, crumble the bread into rough 5 mm (¼ inch) pieces. Heat the remaining oil in a large non-stick frying pan over medium–high heat and fry the crumbs until crisp. Drain well, cool and store in an airtight container until required.