Why it works: Olive and garlic are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 25,665 recipes. Both carry linalool, which smells floral, citrus. The science ↓
Olive Sauce
Ingredients
Directions
Brown two tablespoons of flour, two tablespoons butter, little lemon rind, thin with white wine ; cook quarter of an hour then slice half cup olives.
Mrs. J. G. Mossin. OYSTER SAUCE FOR BOILED POULTRY.
Place the saucepan over the fire with a tablespoon of flour, same of butter; stir together until it bubbles, then gradually mix in the liquor from the oysters and enough broth from the poultry to make a sauce the consistency of cream ; season with salt and pepper, let it boil a moment, then put the sauce- pan containing the sauce into a pan of hot water; place it on II
the back of the fire to keep hot until wanted : put in the oys- ters, boil once more. Dish the poultry from a little sauce, and the remainder serve in sauce boat.
Mrs. J. G. Mossrs*. PIQUANT SAUCE.
Soften two or three red peppers in boiling water less than a minute; dry them; put in a mortar with a clove of garlic, pound to a paste, add a little water, turn in a saucepan contain- ing one cupful of boiling oil, season with salt and vinegar. Fish should be cooked with this sauce, then poured over it.
Mrs. J. G. Mossnr.
Nutrition, whole recipe (rough)
Counts 10 of 11 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 10 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
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 + garlictop 2% of all pairsSmell alikemoderateCooked together25,665 recipes
Shared aroma: linalool (floral, citrus).
-
Clove + peppertop 5% of all pairsSmell alikestrongCooked together17,451 recipes
Shared aroma: ethyl octanoate (fruity, wine).
-
Garlic + peppertop 8% of all pairsSmell alikemoderateCooked together27,090 recipes
Shared aroma: beta-phellandrene (minty, terpene).
-
Clove + garlictop 10% of all pairsSmell alikemoderateCooked together11,368 recipes
Shared aroma: linalool (floral, citrus).
-
Olive + clovetop 10% of all pairsSmell alikemoderateCooked together5,866 recipes
Shared aroma: eucalyptol (eucalyptus, herbal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
Swap the clove
How well each one fits the dish's main ingredients (flour, butter, olive, garlic, pepper, vinegar):
- Parsleyfits better
- Thymefits better
- Capersfits better
- Clovethe original
Fit is the average pairing score against flour, butter, olive, garlic, pepper, vinegar. Candidates are from the same food group and used in at least 100 recipes.
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