grilled olives & caramelised balsamic dressing
Peter Gunn, IDES
2
Pete Gunn's recipe for IDES' chargrilled whole olives is a revelation in its simplicity.
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
Soak the olives in cold water for 1 hour, changing the water 3 times.
- Skewer the olives on a bamboo skewer.
- Combine all the ingredients for the dressing and mix well.
- Grill the olive on the bamboo skewer and when nicely charred remove from skewer and toss in a bowl with the dressing.
- Re-skewer the olives onto the olive branches, place on plate and using a spoon, spoon a little more dressing over the olives.