Black olive tuille

50 grams	black olives without pit (I use Kalamata olives)
30 grams	neutral oil (I use sunflower oil)
60 grams	egg white
3 grams	salt
30 grams	flour
20 grams	sugar
10 grams	butter
3 grams	squid ink

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 degrees Celsius 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 degrees Celsius for 15 minutes till dry and crispy. Then remove them when still hot to prevent them from breaking.