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.
This item is only available for members.
Become a memberFried black olives
This item is only available for members.
Become a memberDried kalamata olives
This item is only available for members.
Become a memberOlives marinated in Hojiblanca
This item is only available for members.
Become a memberCrisp of black olives and seaweed
This item is only available for members.
Become a memberOlive mayonnaise
This item is only available for members.
Become a memberOlive cupcakes
This item is only available for members.
Become a memberOlive powder
This item is only available for members.
Become a memberOlive tuile
This item is only available for members.
Become a memberOlive crunch
This item is only available for members.
Become a memberOlive spaghetti
This item is only available for members.
Become a memberOlive Oreo
This item is only available for members.
Become a memberBlack olive ravioli
This item is only available for members.
Become a memberSemifreddo of olive oil
This item is only available for members.
Become a memberWarm olive sauce
This item is only available for members.
Become a memberWhite chocolate with black olive
This item is only available for members.
Become a member