Hojiblanca Olives Chutney
- 300 g of chopped Hojiblanca olives
- Pinch of turmeric
- 2 crushed peeled cardamom
- 40 ml olive oil
- 1 tsp roasted whole cumin
- 150 g dates
1. Crush the olive, dates, turmeric, cardamom and olive oil until you get a paste.
2. Serve on a plate and put roasted cumin as topping and a couple of whole black olives.