Black olive ravioli
A spectacular olive preparation that adds flavour and colour.
Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.
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Ingredients
|
3 |
kg |
black olives (pitted) |
|
200 |
ml |
celeriac stock |
|
As needed: |
|
black food colouring |
|
13 |
g |
agar agar |
|
As needed: |
|
lime juice |
|
As needed: |
|
cayenne pepper |
|
750 |
g |
celeriac stock |
|
15 |
g |
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.