Marinating time: 2 hours
Freezing time: 2 hours
 

Eric Guérin is chef at "La Mare aux Oiseaux" in La Brière, France.

Parfait

1. Chop the green olives and marinate them in the Noilly Prat for at least 2 hours.
2. Heat the egg whites with the sugar in a double boiler, whisking constantly to reach 40° C (105° F), then beat with a mixer until cooled.
3. Melt the chocolate with the olive oil over low heat.
4. Whip the cream and keep cold.
5. Gently fold the whipped cream into the warm mixture.
6. Add the meringue, olives and Noilly Prat.
7. Place into 3.5 cm ring molds or small glass dishes.
8. Insert a wooden stick into the center and place in the freezer.

Unmolding

1. To unmold, warm the mold or glass in hot water; return the parfaits to the freezer.

Chocolate Mixture

1. For the dipping mixture, melt the chocolate with the olive oil and add the olives.
2. Remove the parfaits from the freezer and dip into the coating, which should be about 50° C (122° F).

Keep cold and remove 2 minutes before serving.