Name: Olives, Stuffed
Ingredients: olives; anchovy fillets; mayonnaise sauce; anchovy paste

Why it works: Anchovy and sauce are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 2,057 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Olives, Stuffed

Ingredients

olives
anchovy fillets
mayonnaise sauce
anchovy paste

Directions

Using a small sharp knife, make a lengthwise and crosswise cut in each olive and remove the stone.
Replace the stone with a fillet of anchovy dipped in mayonnaise sauce and rolled up, or a small ball of anchovy paste.
Arrange the stuffed olives on a small dish and serve as an hors d'oeuvre.

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.

Anchovy + saucetop 2% of all pairs

Smell alikemoderate

Cooked together2,057 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Olive + anchovytop 12% of all pairs

Smell alikemoderate

Cooked together880 recipes

Shared aroma: hexanol (green, fruity).
Olive + saucetop 20% of all pairs

Smell alikelow

Cooked together5,568 recipes

Shared aroma: ethanol (alcoholic, ethereal).