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Olive Salt

Photography: Jennifer Causey; Styling: Heather Chadduck Hillegas


Serves 96 (serving size: 1/2 teaspoon)

Try this sprinkled on freshly sliced heirloom tomatoes for a different layer of flavor. This isn’t ordinary salt; we suggest adding a pinch right before serving to add concentrated flavor and a crunchy, briny taste of the sea. Try adding this to your favorite dry rub or marinade to bring a new flavor to your grilled meats and vegetables. Add a sprinkle of this salt to your favorite Greek salad to highlight olives such as the Herbed Greek Chicken Salad.


  • 8 ounces pitted kalamata olives
  • 5 teaspoons Maldon sea salt flakes, divided

Nutrition Information

  • calories 3
  • fat 0.3 g
  • satfat 0.0 g
  • monofat 0.2 g
  • polyfat 0.0 g
  • protein 0.0 g
  • carbohydrate 0.0 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 159 mg
  • calcium 3 mg
  • sugars 0

How to Make It

  1. Preheat oven to 275°F. Place olives in a food processor; pulse to finely chop (do not puree). Spread olives out on a baking sheet lined with parchment paper. Bake 1 hour or until olives are dried and crisp; cool completely. Place half of dried olives in an even layer on a cutting board; sprinkle with 2 1/2 teaspoons Maldon sea salt flakes. Finely chop olives. Repeat procedure with remaining olives and 2 1/2 teaspoons Maldon sea salt flakes. Store in an airtight container up to 2 months.