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.