Gastronomixs

Black olive ravioli

A spectacular olive preparation that adds flavour and colour.

Creation by Jonnie Boer, Librije‚Äôs Atelier, Zwolle, the Netherlands. 

Black olive ravioli

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,950 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

kg 

black olives (pitted) 

200 

ml 

celeriac stock 

As needed: 

 

black food colouring

13 

agar agar

As needed: 

 

lime juice

As needed: 

 

cayenne pepper 

750 

celeriac stock 

15 

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.

Previous page