Recipe for Olive Crust 
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Yield:
1
Ingredients:
Amount Ingredient
1 loaf white bread sliced and crusts removed
250 gm black olives pitted and chopped
75 gm fresh parsley chopped
4 tsp fresh thyme chopped
4 x tspna fresh basil chopped
2 clv garlic crushed
200 gm butte
1 x juice of 2 lemonsf
Salt
Instructions:
Instructions: Put the bread into a food processor and process to fine crumbs.

Place the breadcrumbs olives parsley thyme basil and garlic in a bowl and work together Make a beurre noisette by heating the butter in a saucepan.

When it is nearly burnt pour the lemon juice in to arrest the cooking

Pour the beurre noisette into the breadcrumb mixture season with salt and cayenne pepper and mix thoroughly Refrigerate for 1 hour.

Roll the mixture between 2 sheets of greaseproof paper to about 5 mm thickness and leave in the refrigerator to set.

Cut to the required size as needed.

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