Olives for Garnish
Ingredients
Directions
Prepare
Remove the stones from the olives by cutting them in a spiral shape to retain their form.
Place the olives in a saucepan and add enough white stock to cover them.
Stew
Stew the olives slowly until they are tender.
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
What each ingredient does
- Large olives
- Soften as they stew, becoming tender and absorbing flavour from the surrounding liquid.
- White stock
- Provides the cooking liquid that softens the olives and adds savoury flavour.
The step that matters
Stew slowly. Gentle heat lets the olives soften evenly while they keep their shape. Vigorous boiling can break them apart before they become tender.
“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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