Name: Olives a LA Tartare
Ingredients: 4 Spanish olives; 1 tablespoon mayonnaise; 1 teaspoon chopped capers; Slices of gluten coffee biscuit; Anchovy paste; Powdered yolk of egg for garnish

Why it works: Capers and biscuit share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and cooks put them together in 18 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Olives a LA Tartare

Ingredients

Directions

Spread a little anchovy paste on each slice of gluten biscuit.
Stone and press each olive firmly onto the biscuits.
Mix the capers with the mayonnaise and fill each olive.
Garnish with powdered yolk of egg.

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.

Capers + biscuittop 1% of all pairs

Smell alikestrong

Cooked together18 recipes

Shared aroma: coumarin (sweet, hay).
Olive + caperstop 3% of all pairs

Smell alikestrong

Cooked together1,688 recipes

Shared aroma: coumarin (sweet, hay).
Capers + anchovytop 8% of all pairs

Smell alikemoderate

Cooked together473 recipes

Shared aroma: 2-methylbutyraldehyde (malty, chocolate).
Olive + biscuittop 12% of all pairs

Smell alikestrong

Cooked together153 recipes

Shared aroma: nonanal (fat, citrus).
Olive + anchovytop 12% of all pairs

Smell alikemoderate

Cooked together880 recipes

Shared aroma: hexanol (green, fruity).