Olive spaghetti

An extremely impressive garnish that, with a little practice, is extremely easy to prepare.

Creation by Wouter van Laarhoven, Alma, Oisterwijk, the Netherlands.

Olive spaghetti

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black olives (pitted)



black food colouring paste



chicken stock



agar agar

Preparation method

  • Slice the celeriac into strips of 1.5cm.
  • Put the strips into a vacuum bag and vacuum seal.
  • Steam for 25 minutes at 100°C.
  • Blend with the chicken stock and the food colouring.
  • Season with salt and pepper.
  • Strain the mixture and transfer to a pan.
  • Add the agar agar and bring to the boil.
  • Using a syringe, fill transparent tubes with this warm mixture.
  • Immediately place the filled tubes in ice water.
  • When the jelly is firm, use the syringe to squeeze it out of the tubes. 

Serving suggestions

  • As a garnish for cold starters,e.g. with fennel, artichoke or tomato.
  • As part of an amuse-bouche, e.g. with marinated mackerel and radish.

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