Tapas heaven with olives – recipes

OLIVE BREAD

750ml flour | 10ml salt | 10ml sugar | 10g sachet of instant yeast | 50ml olive oil | 400-500ml warm water | 60ml chopped black olives | 60ml chopped green olives | extra oil for brushing

  • 20140821_834680664Put the flour, salt, sugar and yeast in a mixing bowl.
  • Add olive oil and enough warm water to mix to a dough that is soft but not sticky. Knead well until smooth and elastic.
  • Put the dough in an oiled plastic bag and leave to rise in a warm place until double in size.
  • Remove dough and knead lightly.
  • Knead the olives into the dough. Shape the dough into an oval loaf and place on a greased baking tray, cover with an oiled plastic bag and leave to rise for about 30 minutes.
  • Brush the surface with olive oil and bake at 190°C for 30-40 minutes until golden brown and the loaf sounds hollow when tapped. Remove and cool on a rack.

GREEN OLIVES IN CHEESE PASTRY (Makes 12)

250ml grated Cheddar cheese | 100g butter, softened | 310ml flour | 5ml dry mustard powder | 2ml salt | 12 large green stuffed olives, drained

  • 20140821_Olive PastryPut the cheese, butter, flour, mustard and salt in a food processor and process until the mixture comes together to form a dough. Remove from the processor, wrap in cling film and set aside for 30 minutes. Break off pieces of pastry and mould around an olive. Place on a baking tray lined with baking paper.
  • Repeat with remaining dough and olives. Bake at 180°C for about 20-25 minutes until golden brown. Remove and cool. Delicious served as a cocktail snack.

CITRUS MARINATED OLIVES

250ml olive oil | 300g green olives in brine | 300g black olives in brine | 4 bay leaves | 4 sprigs of rosemary | 1-2 red chilies, seeded and sliced | a few strips of lemon rind | a few strips of orange rind | 60ml red wine vinegar

  • 20140821_citrus marinated olivesPour oil into a small saucepan. Heat over medium heat until just warm. Divide olives, bay leaves, rosemary, chili, rind and vinegar between sterilised glass jars. Pour over warm olive oil. Seal.
  • Turn jars upside down and stand for five minutes. Turn upright.
  • Allow to infuse for one week, turning once daily.

OLIVE TAPENADE (Makes 125ml)

250ml black olives, pitted | 50ml chopped parsley | 5ml chopped garlic | 2-3 anchovy fillets | 30-60ml olive oil

  • 20140821_834680664Put the olives, parsley, garlic and anchovies into a processor and process until finely chopped.
  • With the machine running, add in the olive oil. Process until smooth.
  • Store in a jar in the refrigerator and serve on slices of toasted baguette.

(Source: http://www.iol.co.za)

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Tilapia with toasted Almonds and Green Olives

Tilapia is the beige of the fish world: inoffensive and ubiquitous. It doesn’t stand a chance against, well, just about every other fish around, but it’s also incredible cheap and fairly adaptable to whatever toppings you’d like to add to it. This explains why I spent far more time worrying about what would go with the fish than I did worrying about the fish itself.

20130617-256533-dinner-tonight-tilapia-almond-olive

I wanted something dramatic and flavorful, which led to the idea of coating the tilapia in crushed almonds. But I always cringe before starting a recipe where I have to make sure something adheres to fish. Regardless of how careful I am, half the time the coating falls off in the pan, burning the ingredients and leaving the fish exposed. And even when I do succeed, I’ve usually made a mess of the kitchen in the process.

Instead, I took the easy way out and sprinkled on almonds at the end. That way I could focus on making sure they were properly toasted, and not on whether they were sticking to the fish or burning in the pan. This also allowed me to mix in some briny green olives with the almonds, which added even more character to the dish.

I took the easy route with the green beans, too. They’re simmered in boiling water until bright green, drained, and then immediately tossed in a tart Sherry vinaigrette. I liked the vinaigrette so much, I drizzled a bit of it over the whole finished dish.

Get the recipe at http://www.seriouseats.com/2013/06/dinner-tonight-tilapia-with-toasted-almonds-a.html

(Source: http://www.seriouseats.com)