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AppHlssanta a LA Maximilian

Olives stuffed with anchovy paste, reduced tomato juice, and cayenne pepper, topped with bread, anchovy fillets, parsley, and hard‑boiled eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Olive and tomato match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 14,164 recipes mention both. Both carry 3-hexenal, which smells apple, fruity. The science ↓

The recipe

Ingredients

Contains: egg, wheat, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Prepare the olives

  1. Stone the olives and fill them with a mixture of anchovy paste, reduced tomato juice, and cayenne pepper to taste.

Assemble the croutons

  1. Cut rounds of brown bread about the size of a coin.

  2. Spread the prepared paste thickly over the bread rounds.

  3. Place an olive in the center of each crouton.

  4. Wrap a fillet of anchovy around each olive.

Garnish and serve

  1. Garnish with sprigs of finely picked parsley or coarsely chopped hard-boiled egg whites.

  2. Serve on a folded table napkin.

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 aroma chemistry they share, and how many recipes mention both.

  1. Olive + tomatotop 1% of all pairs
    Aroma overlapstrong
    Mentioned together14,164 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Pepper + parsleytop 2% of all pairs
    Aroma overlapstrong
    Mentioned together34,118 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Tomato + peppertop 4% of all pairs
    Aroma overlapstrong
    Mentioned together17,913 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Anchovy + breadtop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together1,257 recipes

    Shared aroma: hexanol (green, fruity).

  5. Olive + parsleytop 4% of all pairs
    Aroma overlapstrong
    Mentioned together8,668 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

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

What each ingredient does

Large queen's olives
Serve as the central filling and main visible element of each bite.
Anchovy paste
Adds a salty, savoury depth to the filling and the bread spread.
Reduced tomato juice
Adds concentrated acidity and flavour to the paste, helping it spread thickly.
Brown bread
Forms the crisp base that holds the paste and olive.
Fillets of anchovies
Wrap the olive, adding a salty, savoury flavour to each bite.
Hard-boiled eggs
Provide a mild, creamy garnish that adds texture and contrast.

Flavor stand-ins for the parsley

How well each one fits the dish's main ingredients (olive, anchovy, tomato, pepper, bread, egg):

  1. Parsleythe original
  2. Thymeabout as good a flavor fit
  3. Garlicabout as good a flavor fit
  4. Basilabout as good a flavor fit

Fit is the average pairing score against olive, anchovy, tomato, pepper, bread, egg. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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