Name: Olives Farcies De Tomates
Ingredients: large green olives; thick tomato puree; olive oil

Why it works: Olive and tomato are a kitchen classic. They rank in the top 1% of all ingredient pairs, and cooks put them together in 15,539 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Olives Farcies De Tomates

Ingredients

large green olives
thick tomato puree
olive oil

Directions

Remove the pits from the large green olives.
Fill the olives with thick, cooked, and well-seasoned tomato puree.
Arrange on a serving dish and drizzle with olive oil.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Olive + tomatotop 1% of all pairs

Smell alikemoderate

Cooked together15,539 recipes

Shared aroma: 3-hexenal (apple, fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Large green olives: Provide the main body and briny flavour of each bite once pitted and filled.
Thick tomato puree: Fills the olives and adds savoury, slightly sweet tomato flavour and a soft texture.
Olive oil: Adds fat, a smooth mouthfeel and fruity aroma to the finished dish.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.