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Bacon Olives

Bacon wrapped minced meat coated in batter and fried, garnished with fried parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Meat and parsley are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 3,040 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Bacon Olives

Ingredients

Directions

Prepare

  1. Lay the bacon slices flat.

  2. Place a small amount of well-seasoned minced meat on each slice.

  3. Roll the bacon tightly around the meat.

Fry and serve

  1. Dip the rolled bacon in batter.

  2. Fry in hot oil until golden brown.

  3. Garnish with fried parsley before serving.

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. Meat + parsleytop 21% of all pairs
    Smell alikemoderate
    Cooked together3,040 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Bacon
Wraps the meat and crisps and browns in the hot oil, adding savory flavor.
Minced meat
Forms the filling that gives the meatballs their body and juiciness.
Batter
Coats the rolled bacon, forming a crisp golden shell when fried.

The step that matters

Fry in hot oil until golden brown. If the oil is not hot enough, the batter absorbs oil and turns greasy before it sets, while the meat inside may stay underdone. Enough heat sets and browns the coating quickly, keeping the filling moist.

“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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