Green Olive and Lemon Salt

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

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

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

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.

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

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