Better Than Parm? Dried Olive and Miso May Be the Ultimate Pasta-Topper

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Better Than Parm? Dried Olive and Miso May Be the Ultimate Pasta-Topper
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Dried olives and miso paste are the secret to this sprinkle-on-everything condiment.

). But I was after something that wouldn't just carry me through February: I wanted something that I'd keep in my pantry all through the year and I'm afraid the common solution of cashews ground with nutritional yeast just ain't gonna cut it.

Here are my criteria, all things that make Parm so great. If my condiment is going to be useful come March, it should be able to do the same:It's something that can be stored in the fridge or pantry for at least a month at a time so that I can reach for it and use it at will.And I'm not talking one-note flavor: This condiment needs to combine everything from savory to salty to funky to sharp to bright.

In order to further concentrate the olives' flavor, I decided to dehydrate them by roughly chopping them in a food processor , spreading them out on a

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