Green Olive and Lemon Salt Recipe #377223
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.
by WiGal
4 hours | 4 hours prep
1/2 cup
- 2 tablespoons green olives, minced (picholine olives)
- 1/2 cup fleur de sel
- lemon zest, from 1 lemon
- Place the minced olives at the end of one side of a paper towel and roll the paper towel to wrap the olives.
- Squeeze the excess moisture out (otherwise, the moisture will melt the salt).
- In a small bowl, mix the salt, dried minced olives and lemon zest together.
- 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.
- Let sit in a cool, dry place until completely dry, about 4 hours.
- When dried, the salt will keep in an airtight glass container for up to 6 months.
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5 stars