Gastronomixs

Olive crunch

Creation by Luc Kusters, Bolenius*, Amsterdam, the Netherlands.

Olive crunch

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Ingredients

20

g

sourdough bread, stale

8

g

olives, dried

2

g

pepper

Preparation method

  • Grind the stale sourdough bread into breadcrumbs and fry until golden brown; if desired, colour with the squid ink.
  • Set aside to cool and chop finely.
  • Chop the dried olives finely and combine with the pepper and sourdough bread. 

Serving suggestions

  • In a starter with sardines.
  • To be used as a crust for a mousse or fried white fish fillet.
  • As a base for a sorbet of olive oil.

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