Instructions: * Note: Cook the 6 tablespoons of flour together with the 3 tablespoons of olive oil to make a roux.

Soak the olives in cold water for 1 hour. Drain and coarsely chop the olives.

Heat a frying pan and add the oil, onion and garlic along with 2/3 of the olives. Saute until the onions are transparent. Puree this mixture in a food processor along with 1 cup of the stock.

Place the mixture in a 4-quart saucepan and add the remaining stock. Simmer for 20 minutes and add the cream. Whisk in the roux and simmer, stirring constantly, until thickened. Add pepper to taste and the remaining chopped olives, Tabasco sauce and dry sherry. Heat to serving temperature and serve with the sliced olive and crouton garnish.

This recipe serves 6 to 8 as a first course.

Comments: This dish is a serious celebration of the olive!

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.