Olive Spread


½ bulb garlic
½ small onion
2 - 3 artichoke hearts
2 oz (50g) black olives
2 sun-dried tomatoes
olive oil


  1. Remove excess paper from the garlic and onion.
  2. Drizzle both with olive oil, wrap in foil and bake at 180°C until soft and slightly browned.
  3. Blend the garlic and onion together with the olives and other ingredients in a food processor to a medium-coarse texture.
  4. Salt to taste - you probably won’t need any. Serve cold on ciabatta.

This sounds delicious!