Stuffed Olives

Ingredients

• largest green olives (such as those of Locumba or Marseille)
• toasted breadcrumbs (grated)
• fresh cheese
• hard-boiled egg yolk
• oil
• vinegar
• salt
• pepper
• ground parsley
• broth
• white wine
• butter
• white onion
• parsley
• pickled gherkins (escabechados: soused/pickled)
• pepper
• salt
• a little cumin
• oil
• vinegar
• 1 tablespoon tomato

Instructions

1. Choose the largest green olives, such as those of Locumba or of Marseille.
2. Cut off the lower end and draw out the pit through the opening with the tip of a sharp knife, keeping the fruit's shape intact.
3. Fill each olive with a paste of grated toasted breadcrumbs, fresh cheese, and hard-boiled egg yolk, broken up and worked together with oil and vinegar and seasoned with salt, pepper, and ground parsley.
4. Cover the filling with the cut piece and secure it with very thin splints made from slivers of cane.
5. Cook the olives in a good broth saturated with white wine; once they have taken one boiling, lift them out.
6. Give them another boiling in a cooked sauce of butter, white onion, parsley, and pickled gherkins, all finely chopped and seasoned with pepper, salt, a little cumin, oil, vinegar, and a tablespoon of tomato.