Name: Nut and Ripe Olive Soup
Ingredients: ¾ cup water; ½ cup nut butter; 2 cups tomato; 5 cups water (for stock); coarse sea salt (to taste); arrowroot (as needed)

Why it works: Tomato and arrowroot work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 41 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Nut and Ripe Olive Soup

Ingredients

Directions

Slice the ripe pickled olives.
Cook olives in ¾ cup of water for 15 minutes.
Combine the blended nut stock and cooked olives in a pot.
Heat to boiling, then stir in the arrowroot.
Let it boil well, season with salt, and serve.

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.

Tomato + arrowroottop 15% of all pairs

Smell alikemoderate

Cooked together41 recipes

Shared aroma: coumarin (sweet, hay).
Butter + tomatotop 22% of all pairs

Smell alikemoderate

Cooked together6,918 recipes

Shared aroma: 3-hexenal (apple, fruity).
Butter + arrowroottop 27% of all pairs

Smell alikemoderate

Cooked together610 recipes

Shared aroma: isobutyraldehyde (malty, green).