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Epicurious
Gourmet

Black Olive Clafoutis

3.1

(2)

Chef Lionel Lévy uses black olives in this unusual clafoutis but still serves it as a dessert, along with a mâche salad drizzled with lemon-honey vinaigrette. We like that combination in place of an after-dinner cheese course, but we also think it makes an excellent (and surprising) first course.

Cooks' note:

·Olives can be chilled in syrup up to 3 days.

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