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Cream Crumble with Hojiblanca Black Olives

Yields1 ServingCook Time20 minsTotal Time30 mins

Cream
 1⅓ cups Hojiblanca black olives
 1 clove garlic
 4 tbsp olive oil
 80 ml whipping cream
Crumble
 ½ cup wheat flour
 3 tbsp almond powder
 3 tbsp soft butter
 3 tbsp olivade
Topping and presentation
 2 tbsp pitted Hojiblanca black olives
 1 sprig chervil
Cream
1

Mix pitted Hojiblanca black olives with peeled and degermed garlic clove and add olive oil.

2

Set aside 1/6 of this mixture, called an olivade.

3

While continuing to blend, add whipping cream in a stream until you get the right consistency.

4

Place in a pastry bag and set aside.

Crumble
5

Preheat oven to 350°F.

6

Place flour, butter, almond powder, and remaining 1/6 of olivade in a bowl.

7

Blend mixture with your fingers until it resembles coarse sand.

8

Spread on a baking sheet lined with parchment paper and bake for 20 minutes.

Topping and presentation
9

Cut remaining pitted Hojiblanca black olives into slices.

10

Fill verrines halfway with cream mixture, top with a few Hojiblanca black olive slices, and finish with a little crumble and a sprig of chervil.