Za’atar Olive Crumble

Let the crumble cool before serving so you can judge its crunch. Sprinkle it over roasted vegetables or a creamy dip for a savoury finishing touch.

The Stuff:

• 1 Cup panko
• 1/4 Cup all-purpose flour
• 1 Teaspoon Never Not Eating Za’atar
• 1/4 Cup pitted kalamata olives
• 4 Tablespoons cold unsalted butter, cubed

The Method:

1. Preheat the oven to 350° and line a large rimmed baking sheet with parchment paper. In a food processor, pulse the panko, flour and cocoa powder until combined. Add the olives and pulse until finely chopped. Add the butter and pulse until the mixture resembles coarse crumbs.
2. Spread the streusel on the prepared baking sheet. Bake for about 15 minutes or until toasted and golden brown. Transfer to a rack and let cool completely.