Your own seasonings

Ever made your own seasonings? I believe you need to try this: orange and olive salt. The orange trades in its freshness for a darker, more complex flavor, one accented by the deep brininess of olives. To do it:

1. Cut the white pith off the peels of 2 oranges.
2. Dry out the peels and about 10 salt-cured, pitted olives in a 200F degree oven for about 4 hours. 
3. 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