Ingredients:
10 black olives
10 g of flour
90 g of water
1/4 cup of olive oil

Total cooking time:
20 mins

Recipe:

1. Blend 9 black olives 
2. Strain black olive purée, keep juice
3. Thoroughly whisk juice with water and flour
4. Heat skillet on medium-high heat, pour olive juice mixture into oil and cook until bubbles subside  
5. Plate the remaining olive on top of the purée and carefully place the olive tuile adjacent