Olive & parmesan

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Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About

Ingredients

  • 80 g pitted dry black olives
  • 3 tablespoons olive oil
  • 50 g popping corn
  • 50 g finely grated parmesan cheese

Method

Roughly chop the olives.

Heat the olive oil in a flameproof casserole pot, add the popping corn, cover and shake the pan over the heat until all the kernels have popped (the noise will tell you). Immediately add the parmesan cheese and black olives and mix well.