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.
Ingredients: [‘green olives’, ‘fleur de sel’, ‘lemon zest’]
Quantity of Ingredients: [“2 tablespoons green olives, minced (picholine olives)”,”1/2 cup fleur de sel”,” lemon zest, from 1 lemon “]
Number of Servings: 1
Steps: [‘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.’]