Beef olives

Beef olives are a traditional British dish, not to be confused with the fruit olive. The term "olive" in this context refers to the shape of the meat after it has been stuffed and rolled, resembling an olive.

History

The origins of beef olives are unclear, but they have been a staple in British cooking since at least the 16th century. They are mentioned in several historical cookbooks, including those by Hannah Glasse and Isabella Beeton.

Preparation

Beef olives are made by taking thin slices of beef, usually from the round, and stuffing them with a mixture of breadcrumbs, onion, herbs, and sometimes sausage or bacon. The beef is then rolled around the stuffing and secured with a toothpick or string. The olives are typically browned in a pan and then slow-cooked in a rich gravy.

Variations

While beef olives are traditionally British, similar dishes can be found in other cuisines. For example, in Germany, Rouladen is a dish that also involves stuffing and rolling beef. In Italy, Braciole is a similar dish, but it is typically made with pork or veal.

Serving

Beef olives are typically served as a main course, accompanied by potatoes and vegetables. They are often part of a Sunday roast or served at special occasions.

See also

• List of beef dishes
• British cuisine
• Rouladen
• Braciole