Black olive tuille
Ingredients
- 50 g black olives without pit I use Kalamata olives
- 30 g neutral oil I use sunflower oil
- 60 g egg white
- 3 g salt
- 30 g flour
- 20 g sugar
- 10 g butter
- 3 g squid ink
Instructions
- For this recipe I use Kalamata olives, but any other are also fine.
- First cut them in half and spread them on a tray. Now let the olives dry at 80 °C till completely crispy.
- Then weigh 30 grams into a blender and also add the oil, the egg white, the salt, the flour, the sugar, the butter and the squid ink.
- Blend this till smooth.
- Once smooth spread it on a tuille mold. After that bake them at 160 °C for 15 minutes till dry and crispy.
- Then remove them when still hot to prevent them from breaking.
