Save I discovered this confection by accident one sleepless night, rummaging through my pantry and wondering what happens when you pair chocolate with olives. The combination seemed borderline ridiculous until that first taste—the bittersweet chocolate giving way to the briny pop of black olives, the chew of figs, the subtle crunch of hazelnuts. It was like stumbling upon a flavor conversation I didn't know I needed to have. Now it's the dessert I make when I want to shake things up, when I want my guests to pause mid-bite and ask what that unexpected taste is.
The first time I made this for a dinner party, I almost didn't serve it—I was convinced the olives would be too strange. My friend grabbed a piece before I could second-guess myself and just closed her eyes, then looked at me and said, this is genius. That moment shifted something in how I think about flavor. Now I love watching someone's face when they realize olives belong in dessert.
Ingredients
- Dark chocolate (70% cocoa): The higher cocoa percentage stands up to the briny olives without getting drowned out—I learned this the hard way with milk chocolate, which felt too sweet.
- Unsalted butter: Use good quality here; it's melted right into the chocolate and you'll taste every bit of it.
- Honey: Just a tablespoon rounds out the flavors and adds a subtle floral note that ties everything together.
- Sea salt: A small pinch awakens the chocolate and makes the other flavors sing louder.
- Dried figs: Their natural sweetness and chewy texture become almost creamy against the chocolate; make sure to slice them thin so they distribute evenly.
- Oil-cured black olives: These are crucial—the kind packed in oil have more personality than the canned versions, with a deeper, more complex brine.
- Roasted hazelnuts: The roasting is important; it brings out a toasted depth that raw nuts just don't have. Chop them small so they don't overwhelm.
- Cocoa nibs: These add a subtle bitterness and a surprising crunch that keeps things interesting.
Instructions
- Prepare your canvas:
- Line your square tin with parchment paper, letting the edges hang over like a welcome mat. This bit of forethought saves you from frantically chiseling chocolate out of corners later.
- Melt chocolate and butter together:
- Set your heatproof bowl over barely simmering water—barely, because too much heat turns chocolate grainy and temperamental. Stir until completely smooth, then kill the heat, add honey and salt, and let it cool for just a minute.
- Spread the base:
- Pour the chocolate into the tin and use a spatula to create an even, thin layer. You want it smooth like a canvas, because everything else goes on top.
- Build your mosaic:
- Scatter figs, olives, hazelnuts, and cocoa nibs across the chocolate in no particular pattern—that's the beauty of a mosaic. Gently press them down so they nestle into the chocolate and there are no gaps; you want this thing dense and cohesive.
- Finish with flourish:
- Sprinkle flaky sea salt and edible gold leaf or rose petals if you're feeling fancy. It's optional, but it turns a good dessert into something people photograph.
- Chill and set:
- Pop it in the fridge for at least two hours. The chocolate will firm up and everything will become one unified, sliceable slab.
- Slice and serve:
- Use the parchment handles to lift it out, then slice into small squares with a sharp knife dipped in hot water between cuts for clean edges. Serve chilled or let it sit at room temperature for a moment.
Save There was a moment when someone bit into this at a winter gathering, and the contrast between the cold, snappy chocolate and the warm, slightly briny burst of olive seemed to catch them by surprise in the most delightful way. It reminded me that food doesn't always have to be expected to be loved—sometimes the best flavors are the ones that make you pause and wonder what just happened.
Why This Flavor Combination Works
Chocolate and olives might sound like a mistake, but they're actually old friends—the bitterness of dark chocolate complements the funk and salt of olives in the same way a dry martini works, where competing elements suddenly make sense together. Figs bring sweetness and texture, hazelnuts add earthiness, and cocoa nibs echo the chocolate itself with a surprising crunch. It's layered, it's complex, and it never feels one-dimensional.
Making It Your Own
The beauty of this dessert is that it's forgiving about substitutions. If hazelnuts don't speak to you, swap in almonds or pistachios—the logic is the same, just different shades of nuttiness. Some people use green olives instead of black, which makes it slightly sharper and more herbaceous. You could even skip the cocoa nibs and double down on the hazelnuts, or throw in some candied orange peel for brightness. The structure stays intact while the personality shifts.
Serving and Pairing
Serve this in small squares—it's rich and intense, so a little goes a long way, and you want people to savor rather than devour. A glass of vintage port is perfect, if that's your world, or a small cup of dark-roast espresso does something beautiful with the chocolate and olives, cutting through the richness while highlighting the depth. Even a glass of cold water becomes refreshing between bites.
- Chill it until you're ready to serve, but let it sit out for five minutes so the flavors aren't muted by cold.
- Store covered in the fridge for up to five days, and yes, you can freeze it for weeks if you want to make a batch ahead.
- This is the kind of dessert that actually improves after a day or two as flavors settle and blend.
Save This dessert taught me that the most memorable food moments come from a little bit of fearlessness and a willingness to let unexpected flavors sit beside each other. Make it, serve it, and watch what happens.
Recipe Guide
- → Can I make this without dairy products?
Yes, substitute unsalted butter with plant-based alternatives and replace honey with maple syrup for a vegan-friendly version.
- → What type of chocolate is best for this dish?
A dark chocolate with around 70% cocoa works best to balance the sweetness and complement the figs and olives.
- → How should I store the finished dish?
Keep it refrigerated in an airtight container to maintain its texture and freshness for up to a week.
- → Can I replace hazelnuts with other nuts?
Yes, almonds or pistachios make excellent alternatives depending on your preference.
- → What beverages pair well with this creation?
A vintage port or a dark-roast espresso complements the rich and complex flavors beautifully.