Artisan Bread with Olive Oil & Olives with Benguela Sea Salt Flakes

Prep Time: 5 mins

Cook Time: None

Servings: 4

Ingredients

• Artisan bread – 1 small loaf (ciabatta, sourdough)
• Olive oil – 60ml / 2 fl oz
• Olives – 100g / 3.5 oz
• Rosemary sprig – 1
• N/UM Benguela Sea Salt Flakes – 1 tsp / 4g

Instructions

1. Tear or slice bread into rustic chunks or slices.
2. Pour olive oil into a shallow bowl. Add rosemary and a few olives.
3. Serve bread on a wooden board with dipping oil on the side.
4. Sprinkle salt into the oil or directly on the bread before eating.

Recipe notes:

• A versatile table salt for dipping and finishing. Highlight texture by keeping it visible.

Get the Benguela Sea Salt Flakes HERE