Ginstronomy - Three Gin And Food Pairings For Your Venue - Flipbook - Page 11
• 200g castelvetrano olives,
studded with almond
• 4 sheets nori
• 200ml plain oil
• Sea salt
• Zest of half a lemon
METHOD
1.
Using tongs, brush the nori sheets over a gas flame for
10 seconds to toast.
2.
Place in a blender with the oil and blend for 2mins on full
speed until green.
3.
Coat the olives in the seaweed oil and season with salt and
lemon zest. Serve slightly warmed.
Serves 4
CASTELVETRANO
ALMOND STUFFED
OLIVES, SEAWEED OIL
