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Olive Oil Crumble

Flour, almond meal and olive oil rubbed into a savoury-sweet crumb.

A crumble made with olive oil rather than butter, which is what gives it the Mediterranean character and the slight savouriness under the sugar.

Approximately 500 g

Cook this

Ingredients

  • Plain flour180 g
  • Almond meal80 g
  • Caster sugar70 g
  • Olive oil90 ml
  • Lemon zestof 1
  • Sea salt2 g

Method

  1. Mix the flour, almond meal, sugar, lemon zest and salt.

  2. Add the olive oil and rub together until coarse crumbs form.

  3. Spread on a baking tray and bake at 165°C for 18 to 22 minutes, stirring halfway through.

  4. Cool completely.

Chef’s notes

  • It suits a Basque cheesecake, gelato, poached fruit and citrus desserts, and it is the one garnish on the orange panna cotta that has a formula of its own.

Keeping

The source gives a shelf life of one week. DUKAI storage guidance: airtight and dry at room temperature, and only once it is completely cold. It is baked dry, so what fails is the crispness rather than the crumble, and a few minutes in a low oven brings it back.

Allergens and diet

Gluten. Nuts, almonds.

Also in the Recipe Book

Last refined · September 2026