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Dark Chocolate and Extra Virgin Olive Oil and Rosemary Nut Mix Tiffin

Prep 1 hourCooking 10 minutes9- 12 small bites

It might not come as a surprise that Dark chocolate and olive oil combine successfully, but the woody, resin-like flavours of rosemary also sit brilliantly with this flavour pairing. With a few high-quality ingredients, it’s easy to make up what is basically, a very rich and luxurious chocolate bar.


10 minutes

Dessert Recipes



Vegetarian Recipes





Four bars (90g each) 70% dark chocolate

75g unsalted butter

75g extra virgin olive oil

2 tbsp honey

100g digestive biscuits (wholemeal if possible), broken into smaller chunks

One tin rosemary nut mix, very roughly chopped

Flaky sea salt, to sprinkle on top


  1. Break half the chocolate into small pieces then place in a small heatproof bowl, along with the butter. Set this on top of a small pan of barely simmering water to slowly melt the chocolate. When melted, add 1 tbsp honey, and stir with a spatula to combine. Whilst the chocolate is melting, rub a 20 x 20cm metal tin with butter, then line with baking paper.
  2. Pour the chocolate mix into the tin and add the digestive biscuits. Freeze for 20 minutes to solidify, or leave in a fridge till hard.
  3. Add the remaining chocolate to the bowl and place it over the water to melt. Once melted, add the olive oil and 1 tbsp honey and stir to dissolve. Pour the chocolate mix on top of the set chocolate, then sprinkle the rosemary nuts on top, including any pieces of rosemary at the bottom of the tin. Finish with a sprinkle of flaky sea salt and return to the fridge to set.
  4. When ready to serve, remove the chocolate from the tin, then cut it into small squares with a hot knife.

Included in this Recipe

Early Harvest Arbequina Extra Virgin Olive Oil

Early Harvest Arbequina Extra Virgin Olive Oil

Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.

Rosemary Nut Mix

Rosemary Nut Mix

Almonds, cashews and peanuts roasted with Mediterranean sun-dried rosemary