How to make salt from black olives, the seasoning that will transform your recipes
Black olive salt is a very easy condiment to prepare at home that is used to dress salads, creams, fish and many other dishes and gives them a very chic touch. It can be prepared in various ways, depending on the appliances we have at home and the rush we are in, and it does not require any effort.
To the above we must add that it is a very versatile seasoning. The salt content of black olives is low so it can be used to flavor breads, cakes, cookies and other sweet preparations. Another of its advantages is that it lasts for a long time, months, in perfect condition if we keep it in the fridge in a well-closed container.
How to make salt from black olives
With its benefits highlighted, we are going to tell you the four ways to prepare salt from black olives at home. In any of them it is necessary to drain the olives well (we use the pitted variety). They have to be dry so, after removing the liquid in which they are preserved, we give them a review with absorbent paper to remove excess moisture.
1. In microwave
The quickest way to make salt from black olives is by using the microwave. To do this, we place the very dry olives on the microwave turntable, covered with absorbent paper, and cook at 350w of power for 30 minutes. There is no need to cover the olives, as at this power they do not jump or splash.
2. In oven
We can also do the operation in the oven. To do this, we spread the olives on a tray or oven-safe dish and cook them at 80ºC for approximately three or four hours or until they are completely dry. The consumption of the oven at this temperature is very low, so there is no need to worry about the electricity bill. If we have an oven with ventilation, it is convenient to use this function as the action of the air helps to dry the food.
3. In the sun
Olives can also be dried in the sun, spread out on a tray and covered with a mesh that protects them from insects but allows the sun to pass through. This is the most natural and ecological way to do it, but also the one that requires the most time and the least practical if we are in autumn or winter.
4. To heat
The last option, perfect for the cold months and to take advantage of the use of heating in the houses, is to place them on a radiator (we can also put them in a recently turned off oven) and let them dry over the hours. The process can take about 12 hours, but if there is no rush it is a great alternative.
When our olives are dry, we just need to turn them into powder. We let them cool and we crush them with a kitchen robot, trying not to beat them too much so that they do not release their oil and form a paste, the ideal is to give short strokes with the robot. We can also use a mortar, put them in a bag and roll over them or use a manual coffee grinder.