Product Review: Flor de Sal d'es Trenc Olivas Negras

Translation: Black Olive Fleur de Sel

I know it seems pretty nerdy, but I have a salt collection. Yes, indeed. I think Michael Smith also has one, which is what makes me feel even nerdier. But then, what would I do without them all?? Fortunately, I don’t have a blood pressure problem… yet.

During a recent trip to Toronto, we indulged ourselves in a trip to the Saint Lawrence Market – one of the many places in this world that rivals, in our estimation, Disney World for the title of “the Happiest Place on Earth”. While perusing the amazing selection at Alex Farm Products (ostensibly a simply awesome cheese market – they have several locations in Toronto – but also purveyors of other specialty products), we came across a display of Flor de Sal d’es Trenc. With three aroma variations (hibiscus and Mediterranean herbs being the other two), we nabbed the black olive. Oooohhhh, so olive-y!! Even without opening the inner bag, the pungent sun-dried kalamata quality enwrapped us and we simply could not resist!!

Use as you would any other salt on your favourite concoction (like grilled summer veg), or venture to try one of Chef Marc Fosh’s recipes designed especially for these products (and oh so handily provided as part of the packaging) -- we did!!

Olive-Salt Crusted Beef with Coriander Pesto (serves 4) (note: obvious typos removed)
4 filet steaks
1 tsp black pepper (crushed)
1 tsp Flor de Sal de Olivas Negras
1 tsp mustard

Cilantro Pesto:
1 bunch of fresh coriander
2 garlic cloves
2 Tbsp toasted pine nuts
1 Tbsp lime juice
150 ml olive oil
Seasoning

Place all of the ingredients in a food processor and blend to a purée.

To Serve:
Heat a little olive oil in a large frying pan and sear the beef filets for 1 minute on both sides.
Using a pastry brush, paint the top of the beef filets lightly with mustard and sprinkle with the olive salt and crushed peppercorns. Place under a hot grill to finish cooking for about 3-4 minutes. Serve with coriander pesto and a green salad.

Comments:
The filet available on that day looked unappetizing, so we went with ribeyes instead (which is typical for us) and well, you know how I feel about pan searing during barbeque season, so you can guess what happened. Also typical for me, I didn’t really look at the recipe before hand and couldn’t pull together the pesto, so we went without (but not next time!!). All the same, the steak was unbelievable -- I’m sure it goes without saying to use some form of Dijon mustard and not “French”…!! Served with grilled portabellas and “Zucchini Fettuccini” (a la Brigit Binns – my undisputed new favourite cookbook author), our meal was outrageously delicious!

Pick up this product if you ever get the chance!!

~ One of Seven