Olive

Olive Enlarge

Most olives are oval in shape and have firm flesh surrounded by a tough skin. In the fruit itself is a large pit containing a single seed. Black olives are ripe green olives and are therefore sweeter. Both are naturally bitter and need to be salted to make them edible.

Basic techniques: glazing, marinating, stuffing, impregnating, slicing, puréeing, smoking.

Taste combinations: anchovy, raw ham, beef, shellfish and crustaceans, white fish, potato, aniseed, chilli pepper, lemon, goat’s cheese, juniper berry, capers, garlic, coriander seed, sweet pepper, rosemary.

 

Fried black olives

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Fried black olives

Dried Kalamata olives

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Dried Kalamata olives

Olive cupcakes

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Olive cupcakes

Olive mayonnaise

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Olive mayonnaise

Olive powder

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Olive powder

Olive tuile

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Olive tuile

Olive crunch

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Olive crunch

Olive spaghetti

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Olive spaghetti

Olive Oreo

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Olive Oreo

Black olive ravioli

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Black olive ravioli

Semifreddo of olive oil

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Semifreddo of olive oil

Warm olive sauce

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Warm olive sauce

Black olive soil

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Black olive soil