The chef and restaurateur Thomas Keller is now in the chocolate business: a bean-to-bar partnership with Armando Manni, a Tuscan olive oil producer. The idea was born five years ago, when the men were discussing the antioxidant properties of dark chocolate and olive oil. The results, called K & M Extravirgin Chocolate (they say it “K plus M”), are made in a former warehouse in Napa, Calif., where the cacao undergoes a special, gentler process to preserve the bean’s antioxidant properties. Mr. Manni’s olive oil is used in place of cocoa butter. The 75 percent cacao bars come in three varieties, according to the source of the chocolate. The Peruvian bar has coffeelike depth, the bar from Ecuador is smooth with woodsy hints of chestnut, and the Madagascar bar is spicy with notes of pineapple and passion fruit. You do not taste the olive oil.
80g Danish feta
85ml ( cup) cream cheese
Pinch of dried chilli flakes
3 sprigs fresh thyme, leaves only
Freshly ground black pepper
50 large pitted olives, well drained (the bigger they are, the easier they are to fill)
120g (1 cup) cake flour
3 extra-large eggs, beaten
120g (1 cup) dried breadcrumbs
Oil, for deep-frying
Mix the feta, cream cheese, chilli flakes and thyme until relatively smooth. Season with black pepper. Stuff the olives with this mixture, dust well with flour, dip into beaten egg and then into breadcrumbs.
Heat 3cm oil in a deep frying pan and deep-fry the olives in batches until golden brown. Remove with a slotted spoon and drain on paper towel before serving. Makes 50, great for a party snack
- 8 ounces (1/2 box) whole-wheat penne pasta
- 1/4 cup store-bought pesto
- 1 (6-ounce) can oil-packed tuna, drained
- 1/4 cup pitted Kalamata olives
1. Cook pasta according to package directions in salted water; reserve 1/4 cup pasta water. Drain pasta, run under cold water, and return to pot.
2. In a bowl, whisk together pesto and 2 tablespoons reserved pasta water; toss with pasta, tuna, olives, and 1/4 teaspoon freshly ground black pepper in pot. Chill, if desired; serve.
“If you are anything like me, you will smoke out the whole kitchen in the cooking process of this recipe. Fear not, though — the reward is great. All steaks are best when prepped and seasoned simply, cooked quickly and given plenty of time to rest. Do those three things and no amount of smoke will dampen the result. Serve these tasty strips of steak and the indulgent dips with some flatbread and a tangle of watercress.”
by Flora Shedden
Serves 4 people
01 Set a griddle pan over a high heat, ready to cook the steaks.
02 Lay out a large sheet of greaseproof paper and drizzle a little oil over half the paper. Sprinkle over some cracked pepper. Place the steaks on top in a single layer,…
2x160g salmon fillet; salt and coarsely ground black pepper, to taste; a dash of cayenne pepper; olive oil for drizzling; 2 cloves garlic, crushed; some shredded purple cabbage; 1 mini yellow capsicum, halved and sliced; fresh salad leaves like curly endives, etc.
3 tbsp balsamic vinegar; 1 tbsp honey; salt to taste; 1 tbsp olive oil; 1 tsp capers, chopped; 3 green olives, sliced
For the dressing
In a small mixing bowl, combine the balsamic vinegar, honey and salt. Stir to dissolve the salt before drizzling in the olive oil; whisk with a fork or small wire whisk until emulsified. Toss in the capers and green olives. Set aside.
Preheat a grill pan over medium high heat. Sprinkle salmon with salt, black pepper and cayenne pepper. Drizzle with olive oil and cook for 2-3 minutes each side, or until cooked to your liking. Remove from grill. Add the garlic cloves and grill according to your taste. Remove garlic.
Divide the cabbage, capsicum and salad leaves between two serving plates. Place a slice of salmon and a garlic clove on each plate and drizzle the balsamic dressing over the salad. Serve.
IS THERE a polite way of eating pitted olives without spitting the remains into your hand?
- 1 large sea bass fillet, scaled and pinned
- 80g sea salt
- 25g caster sugar
- 1 tbsp black peppercorns, crushed
- 1 lemon zest of
- 1 orange zest of
- ¼ bunch mint, chiffonade
- 70ml gin mare
- Mix together the sugar, salt, lemon zest, orange zest, peppercorns and mint then mix in the gin, completely cover all sides of the sea bass with the cure.
- Place the fillet in a tray or plate with the cure with another plate on top to press slightly and place in the fridge.
- Leave to cure for 24 hours in the fridge. Wash off well under cold running water and pat dry.
For The Dressing:
- 100ml of the marinade (passed)
- 1 orange juice of
- 2 lemon juice of
- 250ml virgin rapeseed oil
- Mix all ingredients together.
- 6 medium scallops, cleaned
- 75g plain flour
- 50g corn flour
- 125ml tonic
- 1 red chilli, de-seeded and sliced fine
- 10g coriander cress
- 6 black olives, sliced
- ¼ cucumber sliced
- 40g sea salt
- 100ml white wine vinegar
- 50g sugar
- 1tsp mustard seeds
- First mix the sliced cucumber with the sea salt and leave for 20 minutes, in the meantime bring to the boil the vinegar, sugar and mustard seeds until the sugar has dissolved, allow to cool.
- Wash off the cucumber under plenty of cold running water and pat dry on a clean towel, place in a bowl and pour over the boiled vinegar sugar mixture and put to one side.
- Next make the tempura batter, in a bowl mix the plain flour, corn flour, baking powder and tonic together to achieve a very light batter.
- Slice the sea bass thinly leaving the skin behind, lay out on a cold plate and smother with the dressing.
- Place the scallops in the batter and then deep-fry @190c for 1-2 minutes, remove and drain on kitchen paper then place on top of the sliced sea bass plates.
- Finish by sprinkling over the pickled cucumber, chilli, olives and coriander cress and serve immediately.
Cooking with Gin Mare at Rocksalt Folkestone Recipes by Mark Sergeant
These are great make ahead appetizers; delicious at room temperature or slightly warm
A fabulous quartet of flavours – the richness of the cream cheese is cut through with the acidity of lemon and the earthy tang of olives.
100g olives, pitted
250g cream cheese
Juice of 1 lemon
1 Add the pitted olives to a blender and blend until almost smooth.
2 Transfer the olive mix to a fine sieve and sit it over a bowl to drain any excess liquid – around 5 minutes should do it. However, if your olives were in liquid it might take a little longer.
3 Next, add the cream cheese to a mixing bowl with the olives, lemon juice and black pepper. Carefully fold together until incorporated.
4 Place a round pastry cutter in the centre of a serving plate, add the paté and tamp down. Remove the ring and serve with some dressed leaves and hot toast.
Andrew Dargue, vanillablack.co.uk
Grilling a whole fish sounds daunting, but it’s incredibly simple and requires almost no preparation before cooking it.
This recipe is courtesy of Epicurious.
Whisk together lemon zest, juice, salt, and pepper. Pour in the olive oil in a stream, whisking until combined well. Whisk in olives and chopped oregano.
With a sharp paring knife, make 1-inch long slits at 2-inch intervals down the middle of the fish, on both sides. Brush the fish all over with vegetable oil, and season with salt and pepper. Season fish cavity with salt and pepper, and fill the cavity with 3 lemon slices and 3 oregano sprigs. Arrange remaining lemon slices and oregano sprigs on top of fish and tie fish closed with kitchen string.
Preheat grill to medium-high heat for cooking. If using a charcoal grill, open the vents on the bottom of the grill before lighting the charcoal.
Grill fish on lightly oiled grill rack, covered only if using gas grill, for 15 minutes. Turn fish over using a metal spatula and tongs, and grill for 15 more minutes, until just cooked through.
Transfer fish to a large serving platter, remove kitchen string, and pour lemon-olive sauce over the top before serving.
BY ANDREW KNOWLTON
- 10 oil-packed anchovy fillets, finely chopped
- 1 cup Castelvetrano olives, pitted, crushed
- 1 cup Cerignola olives, pitted, crushed
- 1 cup coarsely chopped parsley
- 1 cup olive oil
- 1/4 cup coarsely chopped, drained capers
- 2 tablespoons finely grated lemon zest
- 1/4 cup fresh lemon juice
- Kosher salt, freshly ground pepper
- Mix anchovies, both olives, parsley, oil, capers, lemon zest, and lemon juice in a large jar or medium bowl; season with salt and pepper.
- Tapenade can be made 1 week ahead. Cover and chill.
Den Geschmack des Sommers beschwört Steirerschlössl-Küchenchef Johannes Marterer herauf – mit Oliven-Buns und einer köstlichen gesunden Füllung.
Für den Belag:
etwas Sauerrahm, Zucchini, Olivenöl und Knoblauch zum Anbraten, Paradeiser, Radieschen, Koriandergrün, Basilikum, Meersalz, Pfeffer.
1. Für den Teig die Oliven klein hacken. Weizenmehl, Maizena, Roggenmehl und Salz mischen. Germ in Wasser auflösen, mit den Oliven in das Mehl einarbeiten, zu einem Teig kneten. Mit einem Geschirrtuch abdecken, 20 Min. an einem warmen Ort gehen lassen.
2. Noch einmal durchkneten, Teig zu einer Rolle formen. Teigstücke von je 65 g abtrennen und zu Kugeln formen. Auf ein mit Backpapier ausgekleidetes Backblech legen – nicht zu eng, besser ein zweites Blech verwenden. Weitere 20 Min. zugedeckt gehen lassen.
3. Im vorgeheizten Herd bei 200 Grad etwa 20 Min. oder etwas länger – je nach Herd –backen.
4. Radieschen und Paradeiser in Scheiben schneiden. Kräuter grob hacken. Zucchini in Scheiben schneiden, mit ein paar ungeschälten Knoblauchzehen in wenig Olivenöl scharf anbraten.
5. Zusammenbauen: Weckerl in der Mitte auseinanderschneiden. Den Brotboden mit 1 TL Sauerrahm bestreichen. Mit Zucchini, Paradeisern, Radieschen, Kräutern belegen, mit Salz und Pfeffer würzen. Olivenweckerldeckel aufsetzen.
Ihr sucht gesunde Alternativen zu Chips, Schokolade, Plätzchen und Co, die ihr abends bedenkenlos naschen könnt? Kein Problem! Von diesen 7 Snacks nehmt ihr definitiv nicht zu.
Grüne und schwarze Oliven
Statt zu Chips oder Nachos mit Käse-Dip solltet ihr besser zu grünen und schwarzen Oliven greifen. Am besten schmecken diese pur oder in Olivenöl. Die Früchte des Ölbaums sind reich an ungesättigten Fettsäuren, Vitamin A, Natrium, Kalcium und Eisen – und sollen sogar vor Herz-Kreislauf-Erkrankungen schützen. Schwarze Oliven weisen etwa 185 Kalorien, grüne Oliven rund 140 Kalorien pro 100 Gramm auf. Zum Vergleich: 100 Gramm Kartoffelchips haben etwa 535 Kalorien.
Gurken, die man selbst eingelegt hat, sind ein wunderbar würziger und gesunder Snack für zwischendurch – und noch dazu kalorienarm. Auf 100 Gramm Cornichons kommen lediglich 15 Kalorien, aber auch eingelegte Honiggurken sind mit 70 Kalorien immer noch ein leichter Snack. Dasselbe gilt für Mixed Pickles, bei dem ihr bedenkenlos den ganzen Abend zugreifen könnt.
More at: http://www.brigitte.de
Healthy Open-Face Breakfast Sandwiches
Most breakfast sandwiches include a combination of eggs, bacon, and cheese. This triple threat always tastes delicious, but it’s not the healthiest way to start your day. Instead of topping your breakfast with a mound of smoked pork, try olives with this Mediterranean-inspired sandwich from Chowhound. They add just as much flavor without requiring any additional cooking, which means this sandwich is pretty speedy.
As for the specifics, olives contain 65 calories per ounce compared to bacon’s 149 calories for the same amount, making them a great way to lighten up this breakfast classic. And even though they’re loaded with the salty taste most of us love, olives still contain less sodium per ounce than bacon.
- ¼ cup extra-virgin olive oil
- 2 large eggs
- 2 slices spelt or other bread
- Pinch of red pepper flakes
- 1½ cups baby kale or spinach
- ¼ cup pitted kalamata olives, sliced
- ½ avocado, sliced into four pieces
- ⅓ cup crumbled feta cheese
- Salt and pepper
Directions: Heat olive oil in a large skillet set over medium heat. Add eggs and begin to cook. Meanwhile toast bread under the broiler or with a toaster. Cook eggs to your desired doneness, spooning some of the oil over the tops of the whites to help them cook. Remove eggs to a plate.
Increase skillet heat to high and add red pepper flakes. Stir in kale and cook, tossing, until just wilted, about 1 to 2 minutes. Stir in olives.
Top each slice of toast with an equal amount of greens. Add an egg to each, then top with avocado, feta, and a sprinkle each of salt and pepper. Serve.
Pre-dinner snacks serve two purposes: They should be salty enough to encourage cocktail drinking but have enough heft to temper the alcohol’s effects. These deliver on both fronts.
Mix goat cheese, Parmesan, herbs, garlic, and lemon juice in a small bowl; season with salt and pepper. Transfer to a pastry bag fitted with a small round tip (or use a resealable plastic bag and snip one corner of bag open with scissors). Pipe mixture into olives.
Place olives, thyme sprigs, chiles, and lemon zest in a shallow dish and pour oil over top.
Olives can be marinated 4 days ahead. Cover and chill. Bring to room temperature before serving.
Recipe by Rita Sodi & Jody Williams
Photograph by Eva Kolenko
Artist’s photos of expectant mums’ bizarre food combinations include Oreos with toothpaste and oranges with KETCHUP
Pregnant women hankering for a touch of coal with their steak or tomato sauce on their oranges will now be able to satisfy their odd cravings with the launch of a new virtual cookbook.
Eating for Two Cookbook, a project by artists Vicky Jacob-Ebbinghaus and Juarez Rodrigues, has detailed instructions on how to create these strange meals and is accompanied by highly-stylised imagery.
The duo were inspired by a pregnant friend who would sneak out of bed at night and eat Oreos and toothpaste secretly while everyone else was sleeping.
NANA’S ORANGE, FENNEL AND OLIVE SALAD WITH MARINATED FETA
1 pound block feta cheese
1 cup extra-virgin olive oil
1/4 cup roughly chopped or torn fresh basil
1/2 teaspoon black pepper
2 cups sliced fennel (halved lengthwise, cored and thinly sliced lengthwise with a sharp knife)
3/4 cup chopped feathery fennel fronds
1 3/4 cups pitted whole Italian oiled-cured black olives (substitute Kalamata if desired)
8 navel oranges, divided use
6 blood oranges or ruby red grapefruit
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 teaspoon honey
1/4 teaspoon coarse sea salt
1/4 teaspoon freshly ground pepper
The two moms behind the name – Shari Koolik Leidich and Marsha Koolik – joined 9NEWS on Monday to share three recipes you can find in their new cookbook:
Creamy Olive and Artichoke Dip
Sandwich spread? Dip? You get to choose! You’ll never find me without a few jars of artichoke hearts in the house, and this dip is the number-one reason why. In five minutes, you’ve got an appetizer that tastes so creamy, you’d swear it’s really fattening or loaded with yogurt or mayo – or both. Neither could be further from the truth! Add to that the nutritional advantages: Artichokes are near the top of the USDA’s list of antioxidant-rich foods, and they also contain fiber, folate, and vitamins C and K. So dip, dip, dip away to your heart’s content. (Makes 2 cups)
- 2 (14-ounce) jars water-packed artichoke hearts, drained
- 1/4 cup water
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 3 garlic cloves, peeled
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup pitted green olives, preferably Castelvetrano variety
- 1 tablespoon chopped fresh oregano
- In a blender, pulse the artichokes, water, oil, lemon juice, garlic, salt, and pepper until chunky-smooth, 10-15 pulses.
- Add the olives and oregano and pulse until slightly smoothed out, 5 to 10 pulses.
- Store refrigerated in an airtight container for 2 to 3 days.