I had a sprinkle of Dried Black Olive Seasoning on a restaurant entrée recently and thought ‘how interesting’ and ‘why hasn’t anyone thought of this before’.
Well maybe it is not a new concept, just a new experience for me, but this extra level of texture and flavour to my salad, has lingered on my palate.
2 cups Kalamata Olives, pitted
Place olives in a food processor and process.
Spread paste thinly onto baking tray lined with baking paper.
Bake in 200 C (180C fan forced) until olives are dried (30 – 40 minutes). Use a fork to break up olives during baking time.
Use as a sprinkle over pasta, salads or incorporate into a cracker dough.