grilled olives & caramelised balsamic dressing

Pete Gunn's recipe for IDES' chargrilled whole olives is a revelation in its simplicity.

Author

Peter Gunn, IDES

Servings

2

Ingredients

• 9 large Mount Zero Blonde Kalamata Olives
• 2 bamboo skewers
• 2 olive branches
• 5g finely grated L’artisian Fermier cheese
• 1 peeled strip of lemon zest
• 3 tbsp sweet apple caramelised balsamic vinegar (Pete uses Lirah brand)
• 1 tsp Mount Zero Picual Extra Virgin olive oil
• Mount Zero Pink Lake Salt, to taste
• Freshly cracked black pepper, to taste

Directions

1. Soak the olives in cold water for 1 hour, changing the water 3 times.
2. Skewer the olives on a bamboo skewer.
3. Combine all the ingredients for the dressing and mix well.
4. Grill the olive on the bamboo skewer and when nicely charred remove from skewer and toss in a bowl with the dressing.
5. Re-skewer the olives onto the olive branches, place on plate and using a spoon, spoon a little more dressing over the olives.