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.

Cheryl Slocum
Recipe by Cooking Light August 2016

Gallery

Credit: Photography: Jennifer Causey; Styling: Heather Chadduck Hillegas

Recipe Summary

Yield:
Serves 96 (serving size: 1/2 teaspoon)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

3 calories; fat 0.3g; saturated fat 0g; mono fat 0.2g; poly fat 0g; protein 0g; carbohydrates 0g; fiber 0g; cholesterol 0mg; iron 0mg; sodium 159mg; calcium 3mg; sugars 0.
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