Radishes in Olive Dirt
Don't panic when you see the 12-hour cooking time! The prep time is minimal, you can bake the olives overnight and you can do this a week or two before Valentine's Day. You won't need all the olive dirt for this appetizer but since your oven's going to be on for so long, it makes sense to dry more and freeze the remainder for other times.
Serves: 6
  • 2 cups Moroccan black olives, pitted
  • 18 red radishes with their tops
  1. Turn your oven to 175°F or dehydrate if your oven has that feature.
  2. Put the pitted olives on a tray. ( I use a silicon pizza tray with holes in it for more air flow but this isn't necessary.)
  3. Bake the olives for 12 hours.
  4. Put the olives in a food processor or blender and pulse until they are small particles—"dirt."
  5. Clean the radishes and trim their bottoms so they sit flat. Trim the tops but leave about 1 inch of green (it looks great and radish greens are nutritious). Set them in a bowl of ice water and refrigerate for a few hours to crisp them up and take out a bit of their bite.
  6. Arrange about ½ cup of olive dirt on a serving plate and set the radishes on top. If you like, have a bread basket alongside with small slices of a baguette spread with unsalted butter.
Recipe by Latitude 65 - Jubilados Savouring the Journey at https://latitude65.ca/valentine-2/