Fried black olives
Creation by Leonard Elenbaas, Pure Passie On Tour, Heijningen, the Netherlands.
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Ingredients
|
1 |
kg |
black Taggia olives |
|
As needed: |
|
wood chips for smoking |
Preparation method
- Set the temperature of the barbecue or kamado to 150°C.
- Allow a baking dish to heat up.
- Sweat the olives in the baking dish without a lid on for about 10 minutes, keeping the lid of the barbecue closed.
Serving suggestions
- As a basic ingredient in a tapenade.
- Put through a slow juicer and process into crémeux.
- Put through a slow juicer and process as you would crème brûlée.
- In a dish with tomato components.
- As part of a dish with grilled sea bass.