Black Olive Sorbet

• 500 g (1 lb 2 oz/3¼ cups) pitted black Kalamata olives

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 (<