• 6 green olives
  • 4 black olives
  • 2 tbsp tomato purée
  • 125g mozzarella pearls


  1. 1

    Carefully cut the green olives into 1.5cm-wide discs. Slice small circles from the black olives to fit inside the green olive discs.

  2. 2

    Use the tomato purée to stick each green olive on to a mozzarella pearl, then attach the black olives on top of the green olives with a little more tomato purée if needed. Use a thin piping nozzle to pipe wriggly tomato purée lines all over the mozzarella.

  3. 3

    Transfer to a lined baking tray and chill in the fridge for 30 minutes before serving.

Nutritional Details

Each serving provides
  • Energy 126kj 30kcal 2%
  • Fat 2.1g 3%
  • Saturates 1.4g 7%
  • Sugars 1.0g 1%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 456kj/109kcal

Each serving provides

1.1g carbohydrate 0.4g fibre 1.4g protein

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