Greg Doyle, Grant King, Katrina Kanetani

Black Olive Oil

Preparation info
    • Difficulty

      Easy

Appears in
Pier: A Unique Australian Seafood Experience
Pier

By Greg Doyle, Grant King and Katrina Kanetani

Published 2008

  • About

Ingredients

  • 200 g (7 oz) black olives, stoned
  • 50 ml (1¾

Method

Place the stoned olives on a tray lined with parchment paper and spread them out evenly. In an oven set at 60°C (140°F/Gas ¼), leave the olives to dry out overnight. The next day blend the olives with the olive oil to a fine paste-like consistency.