Blueberry-Olive

I felt it only right to continue down the path of olive brine uses.  Today we soaked dried wild blueberries in green olive brine to hydrate and soften.  After the berries softened we pureed and strained the sauce.  The salinity and green nature of the brine balanced the sweet tannins of the dried blueberries.  Similarly, a fine use for wild blueberries is in pancakes, buttermilk to be exact, so we paired the sauce with our buttermilk-smoked maple puree and sauteed scallops.  Olives on the other hand have a fine affinity for spinach, so that to made the cut.  Some ground allspice added a floral note to the dish, and we were done.