Tart with olive oil chocolate ganache and dehydrated Kalamata olive brittle.

Tart shells

190g extra virgin olive oil

10g skimmed cows milk

200g sucrose

200g w180 flour

200g almond flour


Olive oil Chocolate ganache

300g 60% chocolate

52g extra virgin olive oil

50g skimmed cows milk

48g water


Kalamata brittle

20g dehydrated Kalamata olives

170g sucrose

75g glucose

35g water

14g softened butter

4g fine salt

3g NaHCO3


Dehydrated Kalamata olives

100g pitted salt brined Kalamata olives

  1. Combine all tart shell ingredients and knead with your hands. Once the dough becomes homogeneous wrap it and let it rest in the cooler for at least 30 min. Take dough out of the cooler and let it come close to room temp. Roll to 7mm thick sheets an form the shells. Fill the shells with beans and bake for 13min @ 175 C.
  2. For the chocolate ganache combine all ingredients in a bain marie and once everything is melted stir to emulsify. Keep at room temp.
  3. To dehydrate the Kalamata olives pat them dry and place them in a dehydrator @ 60 C overnight.
  4. To make the brittle combine all ingredients except from butter and soda in a small heavy bottomed pot. Cook syrup to a hard crack stage and quickly whisk in the butter until incorporated. Then add the sodium bicarbonate and stir to bubble. Carefully spread the mix on a greased surface and sprinkle immediately with the dehydrated olives.
  5. To assemble the dessert: once the shells have cooled down fill them with the ganache. Let the ganache set a little without becoming firm. Crack a piece of brittle and put it on top or grind it and sprinkle it on the plate.

Goat kid terrine with pommes Maxim.


A whole goat kid shoulder

15g extra virgin olive oil

300g red onions

300g carrots

3 sticks of fresh rosemary


white pepper

1l water


Pommes maxim

1kg potatoes

5g rosemary infused olive oil


  1. In a shallow heavy bottom pot add the olive oil, the vegetables and the goat. Brown in high temperature. Once the meat has browned and it starts dripping fat, add the water to cover and season lightly. Reduce the temperature and cook until most of the liquid has evaporated and the meat is tender.
  2. Take the meat out of the pot and while hot take all pieces of the bone and press in a terrine mold. Put the terrine in the refrigerator  and let it cool for at least 60 min.
  3. Meanwhile take the vegetables out of the pot and deglaze the bottom with  a dry white wine. Process the veggies in a thermomix and add the deglazing liquid as needed.
  4. For the pommes Maxim: slice finely the potatoes and brush with the rosemary infused olive oil. Arrange on a tray lined with baking paper and sprinkle with salt. Press with another tray on top and bake @ 135 C until lightly colored.
  5. To assemble: slice the terrine while cold and let it come to room temperature. On a plate spoon some of the sauce and then place on top the terrine. Use the pommes Maxim to create a fancy decoration.