Dried kalamata olives
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- Coarsely chop the olives, pat them dry, and spread them out on a baking tray.
- Dry them for 4 hours in the oven at 80°C until it turns into a fine crumble.
- 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.