Olive
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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.
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Become a memberFried black olives
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Become a memberDried Kalamata olives
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Become a memberOlives marinated in Hojiblanca
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Become a memberCrisp of black olives and seaweed
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Become a memberOlive cupcakes
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Become a memberOlive mayonnaise
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Become a memberOlive powder
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Become a memberOlive tuile
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Become a memberOlive crunch
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Become a memberOlive spaghetti
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Become a memberOlive Oreo
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Become a memberBlack olive ravioli
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Become a memberSemifreddo of olive oil
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Become a memberWarm olive sauce
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Become a memberWhite chocolate with black olive
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