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Nutrition Facts
Serving Size 1 cup 325g Recipe makes 1/2 cup)
Calories 48
Calories from Fat 46		(95%)
Amount Per Serving		%DV
	Total Fat 5.2g	7%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 3.8g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 113696mg		4737%
Potassium 37mg		1%
Total Carbohydrate 1.3g		0%
	Dietary Fiber 1.1g	4%
	Sugars 0.2g
Protein 0.4g		0%
how is this calculated?

Green Olive and Lemon Salt

Recipe #377223 | 4 hours | 4 hours prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: WiGal
Jun 15, 2009

This recipe comes from Soaked, Slathered, and Seasoned by Elizabeth Karmel. Am posting for safekeeping and think the technique is interesting. Good for seasoning grilled fish, shellfish; chicken; eggplant, tomatoes. The olives they suggest are French and called picholine olives which is a green olive w/o pimento. The preparation time is the drying time.

1/2 cup (change servings and units)

Ingredients

2 tablespoons green olives, minced (picholine olives)
1/2 cup fleur de sel
lemon zest, from 1 lemon

Directions

1
Place the minced olives at the end of one side of a paper towel and roll the paper towel to wrap the olives.
2
Squeeze the excess moisture out (otherwise, the moisture will melt the salt).
3
In a small bowl, mix the salt, dried minced olives and lemon zest together.
4
Use immediately, or cover a baking sheet with a silicone liner or a piece of parchment paper and spread the olive mixture over the liner.
5
Let sit in a cool, dry place until completely dry, about 4 hours.
6
When dried, the salt will keep in an airtight glass container for up to 6 months.