stove · gel
★★★ KITCHENPrep 10 minCook 15 minAshwharf Olive Jelly
Independent adaptation of a publicly published Pierre Gagnaire recipe. Not affiliated with, sponsored by, or endorsed by Pierre Gagnaire.
A chef-cited gel from the catalog.
Ratio
Ingredients
- Green Olive — 200 g (Nyons) olives
- Water — 200 g water
- Gelatin — 3 g gelatine
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Companion jar
Ashwharf Olive Jelly wants a whisk and a stove — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Pierre Gagnaire works in Avant-garde French at Pierre Gagnaire; credentials include Michelin 3* (Pierre Gagnaire, Paris).
Originally published as Olive Jelly (Nyons).
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Pierre Gagnaire / FOUR USA (Twist, Mandarin Oriental Las Vegas) (published as “Olive Jelly (Nyons)”). Full citation lives in Provenance.