Spun Black Olives

This extremely crunchy and light garnish is very easy to prepare.

Ingredients

Cut the sheets of brick pastry into tagliatelle with a pasta machine.
Mix the tagliatelle with the olive oil and coat with the black olive powder (grated parmesan cheese can also be added if desired) in a big mixing bowl.
Twist into airy little balls (like wool) weighing approx. 4g.
Place them on a flexipan sheet with semi-spherical indentations and bake at 140°C for 5-6 minutes.
Turn out and bake for another 3-4 minutes on a baking sheet at 160°C until golden brown.

As a snack. Finish with a parmesan cheese cream or a tomato and cinnamon jam.
As a garnish for savoury dishes, e.g. with tomato, artichoke, pumpkin or fennel components.