For this recipe I use Kalamata olives, but any other are also fine.
First cut them in half and spread them on a tray. Now let the olives dry at 80 °C till completely crispy.
Then weigh 30 grams into a blender and also add the oil, the egg white, the salt, the flour, the sugar, the butter and the squid ink.
Blend this till smooth.
Once smooth spread it on a tuille mold. After that bake them at 160 °C for 15 minutes till dry and crispy. Then remove them when still hot to prevent them from breaking.Â
