We found a fun use for our olive oil jelly. We made it into a thin sheet which we were able to spike with herbs. We then sliced the sheet into a square and used it to drape grape-olives and pickled cucumber squares, the condiment for the soup. The soup is then poured table side, covering part of the condiment and leaving a bit of the exposed jelly and the condiment underneath showing.
The soup base is pressure cooked garlic, Marcona almonds and white grapes. The grape-olives are marinated in green olive brine. The cucumber squares are pickled in honey vinegar. We topped the olive oil jelly with grated Marcona almonds. We debated the addition of shrimp to this dish, though its clarity of flavor points to our KISS theory.