Rinse the olives in water and place in a saucepan. Cover with fresh water and bring to the boil. Drain well and repeat blanching and draining twice more.
Gently heat the glucose and trimoline in a small saucepan over low heat until melted. Transfer to a blender, add the olives and
Transfer to a Pacojet container, cover and place in the freezer until frozen, then churn in the Pacojet until a sorbet forms. Place in the freezer until ready to serve. Alternatively, you can churn in an ice-cream machine according to the manufacturer’s instructions — do not freeze the mixture before churning.
This can be made 1 day in advance.
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