5 tbsp. butter
1/2 c. freshly grated Parmesan cheese
1/2 c. flour
1-1/3 c. milk
4 eggs, separated
1/4 c. canned black olives, pitted and sliced
5 tbsp. chopped basil
ramekins, souffle dish or casserole dish
Preheat oven to 375º
Tie parchment paper around souffle dishes to prevent spill-over when souffle rises, especially when doubling recipe in large souffle dish.
Grease 4 small 4-inch souffle dishes or ramekins (can also use one large souffle dish or casserole dish) with some of the butter.
Line the dishes with 3 tbsp. of the Paremesan cheese (coat bottom of dish lightly).
Melt the remaining butter in a pan, stir in the flour and cook for 1 minute. Gradually mix in the milk and bring to a boil, stirring until thickened and smooth.
Remove the pan from the heat and stir in the remaining Parmesan and the egg yolks, then the olives and some salt and pepper. Cover and let cool.
Beat the egg whites into stiff, moist-looking peaks. Fold a large spoonful into the cooled sauce, along with the chopped basil, to loosen the mixture, then gently fold in the remaining egg whites.
Pour the mixture into the prepared souffle dishes and bake for 15-20 minutes, until the souffle is well-risen, the tops are browned, and there is a slight wobble to the centers. Remove the parchment paper and serve immediately.