Chilli fried black olives with sage from A Lifetime of Cooking, Teaching and Writing from The French Kitchen (page 64) by Diane Holuigue

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ganga108 on January 16, 2022

    Eons ago it wasn't unusual to see a warm olive dish served in restaurants or appearing in cooking magazines. Although I loved them (and still make a herby version), they went out of fashion. Thankfully they are back - you can find them in the occasional book or menus. That is as good an excuse as any to make Diane Holiugue's Fried Black Olives. I love this dish. The saltiness of the olives is diminished and the "olive" taste shines, along with a hint of sage and bay. This time I left the chilli out (and no ham bcos #vegetarian). The sage leaves crisp up nicely as well. All in all - divine! Today they were part of a grazing plate (inspired by Elizabeth David's French Provincial Cooking.)

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.