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Appitissants a LA Maximilian

Appetizing olives stuffed with anchovy paste and tomato pulp, wrapped in anchovy fillet, served on fried bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Olive and tomato match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 14,164 recipes mention both. Both carry 3-hexenal, which smells apple, fruity. The science ↓

The recipe

Ingredients

Contains: egg, wheat, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Prepare

  1. Remove the pits from the olives and fill them with anchovy paste mixed with a little seasoned reduced tomato pulp.

  2. Cut rounds of fried bread about 1.5 inches in diameter and spread the prepared paste thickly over them.

Assemble and serve

  1. Place an olive in the center of each piece of bread.

  2. Wrap a fillet of anchovy around each stuffed olive.

  3. Garnish with sprigs of parsley or coarsely chopped hard-boiled egg white.

  4. Serve on a folded table napkin.

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 aroma chemistry they share, and how many recipes mention both.

  1. Olive + tomatotop 1% of all pairs
    Aroma overlapstrong
    Mentioned together14,164 recipes

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

  2. Anchovy + breadtop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together1,257 recipes

    Shared aroma: hexanol (green, fruity).

  3. Olive + parsleytop 4% of all pairs
    Aroma overlapstrong
    Mentioned together8,668 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  4. Tomato + breadtop 4% of all pairs
    Aroma overlapstrong
    Mentioned together1,013 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Olive + breadtop 4% of all pairs
    Aroma overlapstrong
    Mentioned together999 recipes

    Shared aroma: 2-undecenal (sweet).

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

What each ingredient does

Anchovy paste
Provides the salty, savoury flavour that is the dominant taste of the filling.
Seasoned reduced tomato pulp
Thins the anchovy paste slightly and adds a mild sweet-acid tomato flavour.
Fried bread
Gives a crisp base that holds the paste and olive in place.
Fillets of anchovies
Adds a salty, savoury outer layer that reinforces the anchovy flavour.

Flavor stand-ins for the parsley

How well each one fits the dish's main ingredients (olive, anchovy, tomato, bread, egg):

  1. Garlicabout as good a flavor fit
  2. Parsleythe original
  3. Capersabout as good a flavor fit
  4. Thymeabout as good a flavor fit

Fit is the average pairing score against olive, anchovy, tomato, bread, egg. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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.

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