Recipes Black Olive Mosto Oil Be the first to rate & review! Fast Hors d'Oeuvres By Daniel Boulud Daniel Boulud Instagram The French chef and restaurateur Daniel Boulud has restaurants in New York City, Boston, Washington, D.C., Palm Beach, Miami, Toronto, Montréal, London, Singapore, and Dubai. Daniel is mostly known for the eponymously named, two-Michelin-starred restaurant he owns on New York City's Upper East Side. Food & Wine's Editorial Guidelines Updated on December 2, 2015 Print Rate It Share Share Tweet Pin Email Ingredients 4 ounces Moroccan dry-cured black olives (pitted) ½ cup extra-virgin olive oil Splash of Tabasco Directions Preheat the oven to 150° and position a rack in the center. Spread the olives on a baking sheet and transfer to the oven. Bake overnight, until the olives are dry. (Alternatively, you can also do this in a food dehydrator if you have one.) Put the olives into the bowl of a food processor and pulse until finely ground. With the machine running, pour in the olive oil and Tabasco and mix until emulsified. Make Ahead The black olive musto oil can be made up to 1 week in advance and kept tightly covered in the refrigerator. Stir before using. Rate it Print