Both/And not Either/Or… Black Olive Chocolate Truffles

This week­end a bril­liant new exhib­i­tion opened at the Vic­tor­ia and Albert Museum in Lon­don —   Post­mod­ern­ism: Style and Sub­ver­sion 1970–1990. I’ve writ­ten before about the chal­lenges of teach­ing Eng­lish lit­er­at­ure under­gradu­ates about post­mod­ern­ism. Ask them what it is and they’re more likely to say what it isn’t. The V and A’s entran­cing exhib­i­tion makes it all clear.

The post­mod­ern archi­tect Robert Ven­turi, design­er of the Sains­bury wing at London’s Nation­al Gal­lery, clev­erly cap­tured his concept of post­mod­ern­ism, describ­ing it as ‘both, and’ rather than bor­ing old ‘either, or’. As far as I’m con­cerned, that’s a notion to glory in. Instead of choos­ing one or the oth­er, you com­bine both.

The per­fect post­mod­ern edible ver­sion of ‘both, and’ has to be black olive and chocol­ate truffles. I’ve just been invited by Olives from Spain to watch the Span­ish chef Omar Allib­hoy cook tapas dishes with olives. Omar trained with Fer­ran Adria at elBulli, so is most def­in­itely a ‘both, and’ kind of cook. I par­tic­u­larly loved his flash fried sea bass with sherry, gar­lic, sweet red pep­pers, black olives and caper ber­ries. But the post­mod­ern stars of the even­ing were his black olive and chocol­ate truffles. Build­ing on the idea that salt enhances car­a­mel, he figured that the salty fla­vour of olives could only make chocol­ate bet­ter. Here is his recipe, which I found made around 35 truffles:


  • 150g pit­ted black olives
  • 150g double cream
  • 220g best qual­ity chocol­ate — 70% cocoa solids
  • 40 grams but­ter, cut into small pieces
  • Finely grated zest of one orange
  • Cocoa powder for dust­ing

Pro­cess the drained black olives to a rough paste. Heat the double cream over a low heat and just before it reaches boil­ing point, remove from the heat. Break up the chocol­ate and add to the cream. When the chocol­ate has melted, add the black olives, but­ter and zest and stir to com­bine thor­oughly. Place the bowl in the fridge for around 6 or 7 hours. When the mix­ture is firm, scoop out small quant­it­ies with a dessert spoon and roll in your hands to make truffles. Roll the truffles in a bowl of cocoa powder.

The fin­ished truffles are creamy, del­ic­ately salty and rather deli­cious. But in case you’re think­ing that a black olive chocol­ate truffle is a step too far — and that’s cer­tainly the view of my chil­dren who refused point-blank to try them — think of them this way. The olives not only make the truffles cheap­er to make, they also make them health­i­er to eat. Now if that isn’t the per­fect embod­i­ment of ‘both, and’, I don’t know what is. And if the French chocol­ati­er-patis­si­er Pierre Her­me can make macar­ons fla­voured with foie gras as well as a grapefruit and was­abi ver­sion, how can any­one recoil in pan­ic from olives and chocol­ate?

If You are inter­ested in pur­chas­ing medic­a­ments online, now may be the when to do so. So the next ques­tion is where can you find inform­a­tion that is reli­able. You can get such inform­a­tion fast and con­veni­ently by going online. There are many ill­nesses such as schizo­phrenia which have no cure. One of the most pop­u­lar phys­ic is Via­gra. What about com­par­is­on between Cial­is versus Levitra and ? Nearly every adult knows about . Oth­er ques­tion we have to is . The symp­toms of sexu­al dis­orders in men turn on lack of sexu­al fantas­ies. Not­with­stand­ing sex is not vital for good hearti­ness, it’s cer­tainly good for any­one. So if you are exper­i­en­cing erectile prob­lems, it is essen­tial to see a cer­ti­fied phys­i­cian imme­di­ately for a com­plete medi­cin­al test­ing. Cer­tainly, online phar­macy can hands-down help you for solv­ing your all per­son­al dif­fi­culties.

24 thoughts on “Both/And not Either/Or… Black Olive Chocolate Truffles

  1. oh won­der­ful insights!! do you think it works w little niceoise olives that were mar­in­ated in basil and gar­lic?? hmmm..

  2. They are so easy Fiona, and cheap too. I’ve been try­ing to encour­age my chil­dren to make them for Christ­mas presents, but you can ima­gine their reac­tions.

  3. I don’t like the idea of olives in chocol­ate but when you said health­i­er, it got my atten­tion. If you can’t taste the olives, I might give it a try.

  4. Post-mod­ern truffles, that’s pretty ori­gin­al and from the sound of it easy and cheap(ish) to make, and deli­cious. They look good in your pho­tos too.

  5. You’re right, Jakey… easy and cheap(ish) as well as deli­cious. And as far as I’m con­cerned they’re def­in­itely post­mod­ern too.…

  6. Wow! They sound fab. Iron­ic­ally my five year old will prob­ably love them (favour­ite food lob­ster and cavi­ar!) but my sons (early twen­ties) won’t be so sure. I’m going to do a blind tast­ing next week­end, just to see.

  7. Do let me know the res­ults of the blind tast­ing. I made the huge mis­take of telling my chil­dren the ingredi­ents first!

  8. My girls like olives and chocol­ate — but com­bined? I don’t think I’d believe any­one else…will try both on your recom­mend­a­tion 🙂

  9. Rather like post­mod­ern­ism, even if you hate the truffles they will at least be inter­est­ing… although that sounds more like ‘either, or’ rather than ‘both, and’ 🙂

  10. Quite frankly, these sound fan-freakin-tast­ic. But then this comes from the girl who’s made camem­bert truffles before. 😉 (Yup, huge fan of the salty-sweet combo).

  11. I would like those truffles, as I like salt with sweet, and I would love the exhib­i­tion at the V and A too.….I am back in Lon­don on the 25th Octo­ber onwards, so maybe I will still catch it.

  12. I thought the exhib­i­tion was cur­ated bril­liantly, Kar­en — let me know what you think, if you go… And if you make the truffles too, of course.

  13. Aston­ish­ing! But, then, I adore salted car­a­mels and chocol­ate-covered salted pret­zels. You make it sound so sens­ible to take that next step to Olives and Chocol­ate. The event sounds like it was fas­cin­at­ing and I am intrigued by the concept of “both” — which I must say is not that for­eign to my way of life. The truffles look incred­ible! I must try these!

  14. Very inter­est­ing way of sum­ming up post­mod­ern­ism — the concept of both: dor­ic columns AND a Japan­ese Zen garden? Whyever not ;o) I could not make this event — was so dis­ap­poin­ted. The truffles sound totally intriguing, espe­cially to a long-time fan of the sweet and salty combo (start­ing with my love for mar­mite AND apricot jam sand­wiches as a child. Fact!)

  15. How deli­cious they look and mouth­wa­ter­ing they sound. Well done Charlie, anoth­er tri­umph of a recipe. When will a book be published.…what a treat that would be? AJ

  16. I agree with you Lora — olives have to be one of the most ver­sat­ile foods around and they’re even good for you too.

Leave a Reply

Your email address will not be published. Required fields are marked *