Adam Byatt

Black Olive Mash

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
How To Eat In: Cooking at Home for Family and Friends
How To Eat In

By Adam Byatt

Published 2010

  • About

This dark, velvety mashed potato accompanies the pork belly dish, and it also goes well with grilled fish. I bake the potatoes first to make the mash firmer and ensure it retains its flavour once the black olive oil is added.

Ingredients

  • 1 kg large Desiree potatoes
  • sea salt

Method

  1. Make the black olive oil. Wash the olives and dry them in an airing cupboard for 2 days, or in the oven on minimum setting overnight.
  2. Line a sieve with a piece of muslin or cheesecloth and place over a bowl. Puree the olives and olive oil in a blender to make a rich, black oil, then pour the oil into the lined sieve and let it drip through. Use straight away, o