Black olive soil

For use as 'soil' in dishes inspired by nature. Simple to adjust to taste or use.

Black olive soil

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black olives (pitted), in preserving liquid

As desired


powdered almond, bread crumbs, powdered hazelnut, etc.

Preparation method

  • Drain the olives on a sieve.
  • Dry the olives in a drying cabinet or a 60°C oven.
  • Grind them finely in a blender, food processor or coffee grinder.
  • Mix with a powder of your choice to make the olive flavour more subtle.

Serving suggestions

  • As a garnish with cold starters, e.g. a celeriac mousse.
  • As 'soil', served with a flowerpot of crudités.
  • As a component in a dessert with white chocolate.

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