Licorice Powder

Preparation info

  • Makes

    120 g

    • Difficulty

      Complex

Appears in

Sepia: The Cuisine of Martin Benn

Sepia

By Martin Benn

Published 2014

  • About

Ingredients

  • 50 g ( oz) black olives in brine
  • 50 g (

Method

Pit the olives, then rinse under cold running water. Squeeze in a cloth to remove any excess water. Place the olives on a dehydrator tray in a food dehydrator and dehydrate at 55–60°C (130–140°F) for 1–2 days.

Place the brown sugar on a dehydrator tray in the food dehydrator and dehydrate at 55–60°C (130–140°F) for 12 hours.

Place the dried brown sugar and olives in a thermomix