Plump Halkidiki olives, stuffed with pickled jalapeños and marinated with garlic.
Ingredients: N/A
Allergens: N/A
Storage Advice: N/A
Nutritional Information:
| Servings per package: Serving size: |
||
|---|---|---|
| Avg. Qty. Per Serving | Avg. Qty. Per | |
| Energy | kJ | kJ |
| Protein | g | g |
| Fat, total | g | g |
| - saturated | g | g |
| Carbohydrate | g | g |
| - sugars | g | g |
| Sodium | mg | mg |
To prepare yeast, place 100ml lukewarm water in a small jug, add a pinch of sugar, then sprinkle over yeast. Stir to combine and stand for 10 minutes or until foamy. Place flour and 1 tsp salt in a bowl, stir in yeast mixture, olive oil and 250ml lukewarm water until a dough forms, then
Place tomatoes on a baking paper lined oven tray, and drizzle with 1 tablespoon of olive oil and balsamic vinegar. Roast at 180°C for 15 minutes. Bring a large pot of salted water to the boil. Cook spaghetti in boiling water until just al dente. Meanwhile, heat 2 tablespoons olive oil in a sauté pan. Add