Gastronomixs

Dried Kalamata olives

Kalamata olives are soft and have a fruity flavour. They make a great base for this semi-dry crumble.

Creations by Angélique Schmeinck, CuliAir, Velp (The Netherlands).

Dried Kalamata olives

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Ingredients

100

g

kalamata olives, in juice

Preparation method

  • Coarsely chop the olives, pat them dry, and spread them out on a baking tray.
  • Dry them in the oven at 80°C until it turns into a fine crumble.

Serving suggestions

  • In a composition with roasted carrot, sheep's yoghurt, and herb oil, for example.
  • In a composition with veal tartar, sun-dried tomato, and mozzarella, for example.

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