I've had the combination of anise, avocado and olive before and it's a beautiful combination. The addition of liquorice paper (liquorice cooked with water and pureed, then spread on baking paper and slowly dried out in the oven) added sweetness to balance the salty black olive paste. This dish would have benefited from a touch of mayonnaise of all things (in my opinion) and if I were to do it again I would use a wasabi mayonnaise dotted around the plate for creaminess and added complexity.
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