Olives Farcies (Stuffed Olives)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Olives
- A compound butter such as Beurre de saumon
Instructions
- Choose very large olives.
- Stone them with the machine, or turn them in a spiral.
- Fill them as desired with a compound butter — Beurre de saumon, de thon, de sardines, d'anchois, and so on.