Black Olive Salt

• 2 qt Black Beldi Olives (1lb 6oz)
• 1 box Maldon Salt

‍

• Remove the pits from the olives
• Put the olives in the robot coupe and blend until very small
• Wring out in a cloth towel to dry
• Return the olives to the robot coupe and add 1 box of maldon salt
• Pulse to combine
• Transfer to a 1/2 sheet pan lined with parchment paper
• Place on top of oven to dry (for about 2 days, stirring occasionally)
• Once dry, break apart into and reserve in pint containers.

‍