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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


30 grams


20 grams


10 grams


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.


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