Seeking a creative alternative for everyday table salt? We’ve been making a biltong and olive salt for the farm shop and restaurant. This salt compliments salads and vegetable dishes well. Making your own biltong and olive salt is really easy and it makes wonderful gifts too.
Ingredients:
- 250g Dry salt-cured olives*
- 500g Finely shredded biltong
- 500g Maldon sea salt
- Glass jar(s) for storage (sterilised)
- Chop the olives as small as possible.
- Mix all the ingredients together in large bowl.
- Scoop the mixture into the sterilised jar(s) and seal. The salt can be stored for up to 6 months in refrigerator.
*Tips on making dry salt-cured olives
- Use fully mature Kalamata (or any other oil-rich) olives.
- Cover the olives with coarse salt in a large container. Keep in mind that the container is likely to be stained by the olives.
- Leave to cure for about 2 months. Salting dehydrates the olive flesh, resulting in a soft, moist, shriveled product.
- These olives are salty and also slightly bitter because dry salt curing removes less oleuropein than other methods.
