Ingredients

For the Custard

• 4 cups half andhalf

• 2 cups Spanish black olives, chopped

• 1 cup powdered sugar

• 6 sheets gelatin

• 1 teaspoon salt

For the Almonds mixture

• 12 whole almonds

• 1 teaspoon cardamom

• 1/2 teaspoon cinnamon

• 1/2 teaspoon fennel seed

• 1/2 teaspoon cumin

• 1 teaspoon salt

• 2 teaspoons brown sugar

• 1 ouncegood quality maple syrup

For the Soup

• 2 ounces lemon verbena, fresh

• 2 ounces pineapple sage, fresh

• 2 cups white sugar

• 1 quart wáter

For theCrème Fraiche

• 2 ounces crème fraiche

• 1/2 ounce maple syrup

• 1 pinch chopped sage

For the Cookie

• 1/2 pound unsalted butter at room temperature

• 1 cup dark brown sugar

• 1 cup granulated sugar

• 2 teaspoons vanilla extract

• 2 large eggs

• 1 cup black olives

• 2 cups flour

• 1 teaspoon baking soda

• 1 teaspoon kosher salt

• 1 1/2 pounds white chocolate, roughly chopped

Directions

For the Custard

Bloom the gelatin in cold water until soft.

Bring remainder of the ingredients up to a simmer.

Add gelatin and mix well.

Pour into a container lined with plastic wrap, chill.

For the Almonds mixture

Fry the almonds in a nice Spanish olive oil until they develop a little darker color. While they're still hot, toss in the cardamom, cinnamon, fennel seed, cumin, salt, sugar and maple syrup.

For the Soup

Boil all ingredients at a slow simmer until reduced to 1 pint.

For the Crème Fraiche

Mix all ingredients and reserve.

For the Cookie

Mix butter and sugars in a mixer with a paddle attachment.

Add olives, eggs, baking soda, salt.

One by one, add eggs.

Slowly add flour and remainder of ingredients.

Portion into one ounce cookies and bake at 300 for 8 minutes.

They will be very soft coking out but with firm up as they cool.

Plating

Place the custard in the center of a large bowl.

Garnish with the almonds, herbs and cookie.

Pour the soup at the table as the dish is served.