Dried Black Olives

The taste of these will determine which are the hardcore olive eaters amongst us. Intense in flavour, they go well as part of a slow cooked recipe or served warmed as part of an antipasto platter.

Use completely black olives for this technique. I prefer the outcome when you start with ripe Spanish Queen olives but others prefer the more pointed Kalamata type olive. Use any that you have and be prepared for a flavour hit!