Green Olive and Lemon Salt

1. 1

   Place the minced olives at the end of one side of a paper towel and roll the paper towel to wrap the olives.

2. 2

   Squeeze the excess moisture out (otherwise, the moisture will melt the salt).

3. 3

   In a small bowl, mix the salt, dried minced olives and lemon zest together.

4. 4

   Use immediately, or cover a baking sheet with a silicone liner or a piece of parchment paper and spread the olive mixture over the liner.

5. 5

   Let sit in a cool, dry place until completely dry, about 4 hours.

6. 6

   When dried, the salt will keep in an airtight glass container for up to 6 months.

No additional tips available.