Black Olive Caramel

For the Black Olive Caramel

• 100 g caster sugar
• 50 ml olive brine
• 200

Caramelise the sugar gently in a dry pan. Remove from the heat and add the brine, followed by the olives. Transfer to a blender and blend until completely smooth. If it is a little thick add a bit more brine. Pass through a chinoise. Store in the fridge until needed.