As I mentioned earlier, I needed to make olive brine caramel. Well, I did, and the flavors were more than I could have hoped for. I used the caramel immediately to dress some of our cranberry olives in order to intensify and balance their flavor. I look forward to drizzling the caramel on coconut ice cream to serve with roasted pineapple and foie gras. In the meantime, I applied the caramel to a combination that works—olives and yogurt. We infused the yogurt with mahleb and then poured the base on top of the olive caramel in ramekins to set the base. Once the yogurt was set, we adorned the crème caramel with wild char roe, epazote, Armando Manni’s olive oil, and a side of smoked popcorn.
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