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

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 each olive and press it firmly onto the biscuit slices.
Mix the capers with the mayonnaise and fill each olive with the mixture.
Garnish with powdered egg yolk.

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).