Black olive cream

Black olive cream

By
From
Arabesque
Photographer
William Meppem

Light, lemony and with a sweet honey undertone, this delicate cream is delicious with any robust white fish. Serve a big blob of it, with grilled or sautéed snapper or John Dory. It is also good swirled into thick pulse-based soups. Choose a good flavoured fleshy olive, such as kalamata.

Ingredients

Quantity Ingredient
90g black kalamata olives, stoned
40ml olive oil
150ml thickened cream
1/2 lemon, zested
1 teaspoon honey

Method

  1. Place the olives in a saucepan with the oil, cream, lemon zest and honey. Bring them to the boil, then lower the heat and simmer for 15 minutes. Remove them from the heat and allow them to cool completely. Purée. Chill.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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