from one generation to the next
If you read my post “Indulging the Senses in Hobart” you might remember the wonderful dining experience we enjoyed at “Ethos. ” After enjoying a 64C egg served with sourdough, whipped cultured butter and olive salt I vowed to come home and master making the delicious salt.
It was a comfort thing, albeit taken to a new level. If you’ve ever enjoyed vegemite, marmite or promite smeared soldiers dipped into a soft boiled egg then you’ll know what I’m talking about. To the uninitiated, I’ll try and explain.
No one can deny that a few flakes of sea salt crumbled onto an egg enhances the flavour. The “mites” deliver that saltiness with a spade load of umami, but also with a yeasty beefiness that is very dominant. It’s not a flavour that is subtle or lends itself to marrying with anything other than plain flavours.
I began thinking about all the delicious foods which olives complement, foods that need the subtle use of salt to make them sing, potatoes, tomatoes, green beans, fish, cucumbers, eggs, onions.
An internet search delivered zero results for olive salt, so I winged it.
I learned a thing or two in the first attempt which didn’t get past drying the olives. I made a paste in the processor which made the oil run so the olives didn’t dehydrate. Take two was much, much better. I nailed it!
Fresh sweet juicy tomato drizzled with olive oil and a few grains of olive salt is sublime!
I used Mount Zero kalamata olives, Western Australian coarse lake salt and pink Murray River salt flakes.
50g pitted kalamata olives
50g coarse salt suitable for a grinder
25g salt flakes
Preheat the oven to 120C. Line a tray with baking paper.
Using a chefs knife finely mince the olives.
Spread the olives thinly on the baking paper, then put into the oven for 1 hour or until the olives are dry and crumbly.
Process the olives finely in a processor fitted with a metal blade.
Tip the loose ground dried olives into a bowl.
Scrape down any paste from the sides of the processor jug then add the coarse salt and process until it is fine. The salt will absorb any oil from the olive debris.
Tip the salt into the bowl with the processed olives then add the salt flakes.
Mix thoroughly to combine.
Store sealed in a screw top jar.