Black Olive Caramel

Preparation info
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By Sat Bains

Published 2012

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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.