The historical natural pairing of olives and salt comes from the most common method for making olives edible for humans, brining. This salt is like the refined essence of Spanish tapas. Every dish you add it to, starts swimming in the depths of our early food cravings. It begs to brighten up pork and beef, add richness to tomatoes and vegetables, and turn a gin martini into something more than dirty.
Lords of Salt sources Kalamata olives (brined in salt and red wine vinegar), naturally evaporated fleur de sel from historic Mayan saltpans, and smoke from Oregon alder wood as the only ingredients in making this true infusion.