Soak <quantity>3</quantity> gelatin leaves in cold water to soften them

Place <quantity>120<unit>g</unit></quantity> of white sugar in a bowl

Add the zest of <quantity>1</quantity> lemon and <quantity>5</quantity> limes

Add <quantity>1<unit>tsp</unit></quantity> of flaky salt and <quantity>4</quantity> eggs

Whisk until well mixed

Squeeze the lime and the lemon. Transfer the juice to a saucepan

Bring the citrus juice to a boil

Pour the hot juice over the eggs and sugar mixture, and mix until combined

Return the pot to the stove and cook over medium heat until the mixture thickens

Drain, add the hydrated gelatin, and mix until completely dissolved

Strain the mixture through a fine sieve

Add <quantity>85<unit>g</unit></quantity> butter and blend with a hand blender until butter is melted and incorporated

Add <quantity>⅓<unit>cup</unit></quantity> of extra virgin olive oil. Blend until incorporated

Transfer the curd to a smaller container and cover with cling film, touching the surface to prevent the formation of a skin. Refrigerate until firm

Use a hand blender to mix until smooth. The lime and olive oil curd is ready

Use this curd to fill whatever you want from tarts to eclairs. Enjoy!