Black olive spread
To make this spread, we cure the black olives for twenty days using only sea salt, stirring them daily. Over time, the olives lose some of their bitterness and become milder and softer, ready to be made into a spread.
DID YOU KNOW?
When the salt comes into contact with the olive skins, it draws out some of the liquid that carries their bitterness. It’s a slow process that mellows their flavour day by day. In industrial production, olives are treated with sodium hydroxide to remove their bitterness in just a few days.
SERVING IDEAS
Spread it on toast for an aperitif or add it to a grilled vegetable sandwich. In the kitchen, stir a teaspoon into a potato salad dressing or spread a thin layer over the pastry base of a vegetable quiche before adding the filling.
