Olives is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic starter of olives stuffed with anchovies that are served drizzled with olive oil. The full recipe is presented here and I hope you enjoy this classic British version of: Olives.
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This is a classic recipe for a Victorian version of Olives that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 350.—OLIVES.
Olives are imported to this country from Spain, Portugal, Italy, and France ; those grown in the Lucca country are esteemed the most palatable : being perfectly sweet, and free from any strong flavour, they are served for dessert in glasses, with a little of their own liquor in which they are preserved. Olives being first peeled carefully from the stone, are filled in with pounded anchovy, and served with a little oil as an appetiser at the commencement of dinner, or handed round after cheese, the better to relish a glass of old port.
Modern Redaction
Ingredients:
250g olives (about 60g per person)
6 tbsp anchovies, pounded to a paste
extra-virgin olive oil
Method:
Pit the olives, and fill with the anchovy paste. Arrange in glasses, drizzle with a little olive oil and serve.
