Black olive ravioli

A spectacular olive preparation that adds flavour and colour.

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands. 

Black olive ravioli

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black olives (pitted) 



celeriac stock 

As needed: 


black food colouring


agar agar

As needed: 


lime juice

As needed: 


cayenne pepper 


agar agar

Preparation method

  • Run the olives through a juicer to make a black olive juice.
  • Add 250g of the celeriac stock, black food colouring, and agar agar.
  • Bring to the boil and continue cooking gently for three minutes.
  • Pour into a container and place in the refrigerator to firm up.
  • Place in a blender and blend to a smooth purée and season with the lime juice, cayenne pepper, and salt.
  • Weigh off 900g of the olive purée, the rest is the filling for the ravioli. 
  • Blend in a thermo blender together with 750g celeriac stock and 15g agar agar and cook for one minute while blending.
  • Pour into a tray and place in the refrigerator to firm up.
  • Use the jelly and the olive purée to make the ravioli.

Serving suggestions

  • As a component in a composition with white fish, capers, and green herbs. 
  • As a component in a composition with beef, potato, and sweet pepper.

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