Olive Smearage

300 g kalamata olives, pitted
100 ml extra virgin olive oil
2 g maldon sea salt
2 garlic cloves

Slice olives thinly and press dry on towel.
Lay onto baking paper on a tray, sprinkle with salt and dry in a slow oven overnight.
Grind into a powder then combine with garlic and oil using a hand blender.