Grilled Olives & Caramelised Balsamic Dressing

Peter Gunn, IDES, Serves 2


Makes 2 skewers

6 large Mount Zero Gordal Olives
2 bamboo skewers
2 olive branches

5g finely grated L’artisian Fermier cheese
0.5g lemon zest
50g sweet apple caramelised balsamic vinegar (Pete uses Lirah brand)
5g Mount Zero Picual Extra Virgin olive oil
Black pepper


Soak the olives in cold water for 1 hour, changing the water 3 times.

Skewer the olives on a bamboo skewer.

Combine all the ingredients for the dressing and mix well.

Grill the olive on the bamboo skewer and when nicely charred remove from skewer and toss in a bowl with the dressing.

Re-skewer the olives onto the olive branches, place on plate and using a spoon, spoon a little more dressing over the olives.

Pete Gunn's recipe for IDES' chargrilled whole olives is a revelation in its simplicity.

Recipe Ingredients from the Mount Zero Range