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Olives a LA Keine

Olives stuffed with a sardine and butter mixture, served on fried crostini.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Olives a LA Keine

Ingredients

Directions

Prepare the filling

  1. Carefully remove the stones from the olives.

  2. Pound the sardines in a mortar.

  3. Add the butter, anchovy paste, yolk of the hard-boiled egg, and a few drops of lemon juice.

  4. Season with a pinch of paprika.

  5. Mix thoroughly and rub through a fine wire sieve.

Fill and assemble

  1. Put this mixture into a piping bag with a plain tube and fill the olives.

  2. Prepare the fried bread crostini.

  3. Pipe a little of the mixture onto each crostini, and place an olive on top.

  4. Decorate the base of the crostini with the remaining mixture.

Serve

  1. Serve on small glass dishes, garnished with finely shredded hard-boiled egg white and gherkins.

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.

  1. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Olive + lemontop 7% of all pairs
    Smell alikemoderate
    Cooked together11,922 recipes

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

  3. Olive + breadtop 9% of all pairs
    Smell alikemoderate
    Cooked together1,091 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Anchovy + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together1,260 recipes

    Shared aroma: hexanol (green, fruity).

  5. Olive + anchovytop 12% of all pairs
    Smell alikemoderate
    Cooked together880 recipes

    Shared aroma: hexanol (green, fruity).

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

What each ingredient does

Sardines
Provide the main savoury flavour and the body of the filling.
Butter
Adds fat and richness, giving the pounded filling a smooth, spreadable texture.
Hard-boiled egg
Its yolk binds and enriches the filling, adding body and a creamy texture.
Anchovy paste
Adds concentrated salty, savoury depth to the filling.
Lemon juice
Adds acidity that brightens the rich sardine and butter filling.

The step that matters

Rub the mixture through a fine wire sieve. Sieving breaks down any remaining sardine fibres and lumps, producing a smooth, even filling that pipes cleanly through the tube without blocking it.

“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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