Black Olive Mousse

Remove the pits from the black olives. Reserve

Break the gelatin leaves into small pieces and place them in a refrigerator-safe bowl with water

Let it hydrate for five minutes

Place it over low heat in a water bath for approximately five minutes, until dissolved

When dissolved, blend the gelatin with the black olives without pits in a blender

Pour the mixture into an oiled glass mold and let it chill until it reaches the mousse consistency

Unmold and serve with crackers and sesame seeds.