Black Olive Oil

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

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.