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Olive Patties

Olive patties are patties made with olives, oysters, and rich cream gravy, seasoned to taste.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Oyster and cream are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 2,886 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Olive Patties

Ingredients

Directions

Make the filling

  1. Prepare a rich cream gravy.

  2. Add 1 pint of pitted Sylmar olives and 1 pint of oysters to the gravy and heat thoroughly.

Serve

  1. Serve in patties and season to taste.

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. Oyster + creamtop 17% of all pairs
    Smell alikemoderate
    Cooked together2,886 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  2. Olive + oystertop 18% of all pairs
    Smell alikemoderate
    Cooked together709 recipes

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

  3. Olive + creamtop 25% of all pairs
    Smell alikelow
    Cooked together4,206 recipes

    Shared aroma: 2-nonanone (fruity, floral).

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

What each ingredient does

Oysters
Provide the main seafood flavor and a tender, moist texture when gently heated in the gravy.
Pitted sylmar olives
Add briny, savory flavor and a firm bite that contrasts with the creamy gravy.
Rich cream gravy
Supplies moisture and richness, binding the olives and oysters into a cohesive filling.

The step that matters

Heat the oysters gently. Oysters shrink, toughen and turn rubbery when overheated. Heating them only until cooked through keeps them tender, because prolonged high heat squeezes out moisture and firms the proteins.

“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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