Olives are the unsung heroes of the savoury world. They're exquisite for happy hour - and not just in your Martini. Serve a bowl of olives to nibble when something salty is called for, or add a flavoursome bite to dips, stews, salads, fish and meat with black and green varieties.
Spanish olives concentrate the earthy and salty flavours of the Med - try tossing handful of green olives into a rocket and Parmesan salad, crush and spread black olives over fish before baking with a squeeze of lemon, stir a few chopped green olives into hollandaise sauce to serve with eggs Florentine, or throw as concentrate of handfuls of green olives into the roasting tin with your spuds to serve with roast chicken. The possibilities are endless - and delicious!
Tapenade
A former olive paste, that's delicious eaten on its own with bread, added to dips or spread on fish and chicken. You can also add texture and flavour to a variety of dips and sauces with tapenade. Stir into houmous, add it to tomato salsa, liven up guacamole, taramosalata and tzatziki - the choice is endless. Serve with crudites, bread, toasted pitta or crisps
Ingredients:-
300g pitted Spanish olives, rinsed in cool water
2 anchovy fillets, rinsed
1 small clove garlic, minced
2tbsp capers
2-3 fresh basil leaves
1tbsp freshly squeezed lemon juice
2tbsp extra-virgin olive oil
1tsp chopped fresh rosemary (optional)
1tsp chopped fresh thyme (optional)
Method:-
- Put all the ingredients in a blender or food processor and blend for 1-2 minutes until the aggregate becomes a base paste.
- Serve immediately or leave to marinate overnight in a sealed jar or container.
Black olive and rosemary bread
The rich, subtle flavour of the olives in fact comes straight through in this delicious bread. It's delicious spread with olive tapenade
Ingredients:-
500g strong flour
2 level tsp salt
325ml warm water
1 level tsp easy blend yeast
125g black olives, pitted, chopped and dried with kitchen paper
1tbsp chopped rosemary.
Method:-
- In a large warm bowl, mix together the flour, salt and yeast, then add the water and mix to make a soft dough.
- Knead well for 20 minutes until level and elastic, and once it is a good consistency, mix in the chopped olives and rosemary. Put the dough on a floured table top and shape it as you wish, making a few cuts in the top with a sharp knife.
- Put the loaf on an baking tray and spray with water to give the crust a crunchy edge and golden colour.
- Cover with a clean, damp tea towel or greased cling film and leave to rest for nearby 30 minutes until the dough has doubled in size. Once it has risen, remove exterior and bake in a preheated oven at 220C/200C Fan/Gas 7 for roughly 30 minutes. Cool before slicing.
Olive cocktail kebabs with olive dip
Mini kebabs make great canapés, just serve with olive dip (below). Try using dissimilar ingredients - prawns, chicken, peppers, red onion and courgettes all work well.
Ingredients:-
For the olive dip
400g softened cream cheese
2tbsp mayonnaise
1tbsp finely chopped nuts
2tbsp chopped Spanish olives, plus 2tbsp brine from the jar
For the cocktail kebabs
2tsp olive oil
200g chorizo, cut into thick cubes
1 aubergine, thickly diced
A pinch of paprika
200g hard cheese (eg Cheddar), cut into cubes
400g cherry tomatoes
Method:-
- To make the dip, mix all the ingredients together in a bowl and season well with black pepper. Cover and leave for an hour to chill.
- To make the kebabs, heat the olive oil in a pan and lightly fry the chorizo, aubergine and paprika. Allow to cool.
- Make the kebabs by threading the chorizo, aubergine, cheese and tomatoes onto small skewers or cocktail sticks.
- Put under a preheated grill and cook for 1 exiguous on each side. Once cooled to the touch, serve with olive dip.
