• 20g butter
  • 10g sage
  • 30g dark olives, pitted
  • 30g rosemary
  • 10g red onion
  • 10g tomato flesh
  • 10ml olive oil


  • Heat the butter and add the fresh sage and let it infuse.
  • Remove the sage leaves.
  • Allow to cool
  • Chop the rosemary, olive, tomato and red onion
  • Mix togetherwith the sage butter
  • Add salt and pepper to taste.