Prepare beurre blanc according to the basic recipe. Pit and chop the Kalamata olives and add to the sauce. Mix vigorously and pour through a not too fine sieve. Season to taste with a little white balsamic vinegar or white wine vinegar. A pinch of cayenne pepper brings out the flavor of the olives even more beautifully. Before serving, whip up with a blender or hand blender.
Kalamata Olive Foam
Rating: 3.6923 / 5.00 (26 Votes)
Total time: 30 min
Ingredients:
Instructions: