- Cut the white pith off the peels of 2 oranges.
- Dry out the peels and about 10 salt-cured, pitted olives in a 200F degree oven for about 4 hours.
- Once they've cooled, grind them with 1 cup of salt in a coffee or spice grinder.
Store in a container at room temperature and have on hand to sprinkle on lamb, fish, or chicken. It's a perfect, intriguing finishing touch.
|painting by Jamie Wood|