Culinary Explorer
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Stuffed Olives
Created by Chef Juliette
Large Spanish olives spiral-stoned, piped with a cool poultry cream, and briefly tempered before serving, so their flesh stays plump and their oil is left on the towel, not the plate.
Olives farcies (stuffed olives) teach a small but exact lesson: cold fat and oil move when temperature changes. An olive can be neatly stoned and generously filled, yet if it goes straight from its oil bath to the platter, it releases that oil in front of your guests. Temper first, drain second, plate last. That is the dish.
The original entry assumed a special stoning machine, a cold larder, and bowls of hors-d'œuvre fillings ready for service. At home, an olive pitter or small paring knife replaces the machine, a piping bag replaces a commis's patient spoon, and a snug container keeps twenty-four olives covered without a brigade's basin of oil. This home-scale version chooses Chicken Cream (No. 299) from Butters and Creams (No. 280), leaving that cross-referenced preparation whole while reducing only the amount needed. One cook, one stove, one evening.
The machine and the brigade quantity are scaffolding; they can go. The clean cavity, the cool oil hold, and the final tempering are the dish and must stay. The step that matters most comes at the end: give the olives twenty quiet minutes to release their excess oil before the platter reaches the table.
Ingredients
large whole Spanish green olives
Quantity
24, about 1½ cups (360 ml / 300 g drained)
unpitted and drained
prepared hors-d'œuvre filling
Quantity
⅓ cup (80 ml / 75 g) from Butters and Creams (No. 280), specifically Chicken Cream (No. 299)
freshly made and cold but pipeable
mild olive oil
Quantity
1 to 1¼ cups (240 to 300 ml / 220 to 275 g)
enough to cover the olives in a snug container
| Ingredient | Quantity |
|---|---|
| large whole Spanish green olivesunpitted and drained | 24, about 1½ cups (360 ml / 300 g drained) |
| prepared hors-d'œuvre fillingfreshly made and cold but pipeable | ⅓ cup (80 ml / 75 g) from Butters and Creams (No. 280), specifically Chicken Cream (No. 299) |
| mild olive oilenough to cover the olives in a snug container | 1 to 1¼ cups (240 to 300 ml / 220 to 275 g) |
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