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

Ingredients
10 |
sheets |
brick pastry |
100 |
g |
black olive powder |
150 |
g |
olive oil |
Optional: |
|
parmesan cheese, grated |
Preparation method
- 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.
Serving suggestions
- 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.