The taste of
The Olsson Family have been making solar sea salt in Australia since the 1950’s. Olsson Pacific is the oldest family owned and operated sea salt maker in Australia.
Pristine Australian sea water, sun and wind work in harmony to create the gorgeous Australian solar sea salt we all love. Olsson’s solar salt works are located in Queensland near the Great Barrier Reef and in South Australia near the Great Australian Bight. These areas are such beautiful places to make sea salt and Olsson’s Salt is unique because of it’s location. There are no chemical processes involved in the manufacture of their product. Ever.
A very fine natural sea salt with no additives suitable for all areas of food manufacture and food service
applications. Dairy salt is used for a number of manufacturing purposes from butter manufacturing to cheese to biscuits to the application for coating of nuts/chips and pop-corn and used predominantly used
in the Dairy Industry. Crystal size between 0.2mm and 0.46mm
Cooking/Fine Sea Salt
Iodised Cooking/Fine Sea Salt
Fine natural sea salt crystals with no additives suitable for all areas of food manufacture and food service applications. Used predominantly as a “Baker’s Salt” and in the café/restaurant sector. Crystal size less than 0.710mm. Also available in an iodised version with the addition of potassium iodide
Sea Salt Crystals (Flossy)
A medium natural crystal grade that won’t form clumps. Crystal size between 0.71mm and 1.66mm similar to small sugar crystals and “Kosher Salt”.
Excellent general-purpose salt with a wide range of applications in the food industry (salt sellars on the table, cooking/curing/pickling). Also available in an iodised version with the addition of potassium iodide
Table Sea Salt
Iodised Table Sea Salt
Table Salt used mostly in kitchens and for dining tables, for the fast food sector and the foodservice market as well as other manufacturing avenues requiring salt with a free flow additive. Fine natural freeflowing
sea salt with a crystal size between 0.460mm and 0.720mm. Also available in an iodised version with the addition of potassium iodide
Rock Sea Salt
A large natural sea salt crystal with granule size greater than 3.86mm. Used predominantly in the seafood market as well as for brining and curing. Excellent option for salting water (pasta, vegetables,
etc) and for ceramic salt grinders due to its low moisture content.
Medium Coarse Sea Salt
A large natural sea salt crystal with medium crystal size
Coarse Refined Sea Salt
A large natural sea salt crystal with granule size between 1.66mm and 3.86mm. Used predominantly in the seafood and protein market as well as for brining and curing.
Cured Spencer Gulf Hiramasa Kingfish, straciatella, bottarga and mint oil
By Giovanni Pilu - Pilu at Freshwater
250g castor sugar
250g Olsson sea salt, fine
Zest of a small orange
Zest of a two small lemons
½ bunch thyme
500g Spencer Gulf Hiramasa kingfish fillet, skinned and deboned
1 tbsp lemon juice
1 tsp Dijon mustard
1 tbsp colatura di alici*
120ml extra virgin olive oil
1 bunch mint leaves
250ml grape seed oil
250g Vanella straciatella
100g pistachio, roasted
50g Pilu Bottarga
½ punnet micro herbs
Olsson smoked salt
Mix together the sugar, sea salt, zest of one lemon, orange zest and thyme. Place the fish fillet on a tray lined with grease proof paper. Cover the fish with the curing mixture and turn to coat. Cover and chill for 2-3 hours. Rinse and pat dry.
Bring a pot of water to the boil. In the meantime, put some cold water and ice into a medium bowl, and arrange a double layer of paper towels on the counter. Holding them by the stalks, plunge the leaves into the boiling water for 30 seconds, be sure to plunge the herbs into the ice bath immediately after removing them from the boiling water. Leave in the ice bath for a full 1 minute, remove them from the water and squeeze dry with the paper towels. Pick the leaves from the stems.
Heat oil to 60C then place in a small blender with mint leaves. Blend for approx. five minutes. Strain oil by squeezing through a muslin cloth.
Slice the fish, approx. 3mm thick and arrange on a plate. Whisk together the dressing ingredients – lemon juice, mustard, colatura and extra virgin olive oil. Cover the fish with the dressing and allow to sit for a minute.
Mix the straciatella with zest of one lemon, a drizzle of olive oil and sea salt to taste. Arrange the straciatella in four strips on a round serving platter. Place the slices of kingfish in between the straciatella. Arrange pistachio over the kingfish then grate bottarga generously. Drizzle mint oil over the dish and finish with micro herbs and a pinch of Olsson smoked salt
*Use Asian fish sauce if colatura not available