• 500 g (1 lb 2 oz/3¼ cups) pitted black Kalamata olives
• 100 g (3½ oz) liquid glucose
• 225 g (8 oz) trimoline

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 400 ml (14 fl oz) water and blend until smooth. Pass through a fine sieve.

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.