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Olive Croutons

Bread rounds topped with Italian sausage, chopped olives, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Bread and butter 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 ↓

Olive Croutons

Ingredients

Directions

Prepare

  1. Cut neat rounds of bread.

  2. Fry the bread rounds in butter until golden.

Assemble and serve

  1. Spread a layer of Italian sausage on each round.

  2. Top with chopped olives.

  3. Garnish with additional butter.

  4. Serve cold.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Bread + olivetop 9% of all pairs
    Smell alikemoderate
    Cooked together1,091 recipes

    Shared aroma: 2-undecenal (sweet).

  3. Butter + olivetop 15% of all pairs
    Smell alikemoderate
    Cooked together11,887 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

Bread
Forms the crisp fried base that holds the toppings.
Butter
Fat that browns the bread surface and adds richness.
Italian sausage
Adds fat and savory flavor over the fried base.
Chopped olives
Adds briny, salty flavor that contrasts with the rich layers.

The step that matters

Frying the bread rounds in butter until golden. Butter's milk solids brown quickly and can burn before the bread is crisp. Frying over moderate heat lets the bread crisp and color evenly without turning bitter.

“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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