Soft Fillings in a Savory Shell

Buddha Lo's most memorable technique in his Greek salad was encasing goat's curd inside a shell of black olive paste, creating a sphere that was visually indistinguishable from a whole cured olive - until bitten into, releasing the soft, creamy cheese within. This type of edible deception is a hallmark of modernist cuisine and exploits the diner's visual expectations. The technique typically involves rolling or coating a soft filling in a dry, concentrated outer layer such as olive tapenade, dried fruit powder, or a compressed vegetable sheet. 

For home cooks, a simplified version is achievable by rolling chilled soft cheese balls in very finely minced black olive or dried olive powder. The result is a visually striking canape with a payoff of texture and flavour contrast that far exceeds its simple construction.