Chapter XI · Hors-d’Œuvres · No. 366
366—Plain Olives
Olives of all kinds are suitable for hors-d’œuvres, and they are served plain. Three or four varieties are known, all of which are excellent, provided they be fleshy, firm, very green, and moderately salted.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 366, p. 156. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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