Black Olive Butterflies

By corlear

Ingredients

• For the black olive powder:
• 41/4 oz Aragón olives
• Note: We now use stoned black olives.
• For the olive butterflies:
• 4 rice cakes
• 1 egg white
• 13/4 oz Aragón olive purée (see previous instruction)
• To finish:
• 1 cup 0.4º olive oil
• olive powder
• salt

Details

Servings 10

Preparation

Step 1

For the black olive powder:
1. Remove the stones from the olives.
2. Grind the olives in a food processor until you obtain a fine purée. Keep 1¾ oz on one side for the butterflies.
3. Spread the mixture over a Silpat liner and dry in the oven at 225ºF, for about 4 h.
4. Put the mixture on kitchen paper to remove the excess grease and then grind it again to get a powder.

For the olive butterflies:
1. Cut the cakes into 1¼ x 1½" rectangles.
2. Brush each side of the rectangles with the egg white.
3. Put a little well-drained olive purée in the center and fold in half so that you have a 1¼ x ¾" rectangle.
4. Leave to dry at room temperature for 4 or 5 hours.

Final Steps & Preparation:
1. Fry the butterflies in olive oil at 355ºF. Remove them as soon as they have puffed up and put them on kitchen paper.
2. When they are still hot, sprinkle with olive powder and season with salt.