Summer bath

Marinated Olives

Marinated Olives

INGREDIENTS
1.5 – 2 c olives of choice, something like Kalamata, Nicoise, Liguria, Amfissa (see here)
1 tbsp sweet pepper flakes
2 tsp dry thyme (if fresh use less)
1.5 tsp dry oregano (if fresh use less)
2 – 3 garlic cloves, smashed with the side of your knife
olive oil, enough to mostly cover the olives

INSTRUCTIONS
In a large bowl combine all the ingredients and let sit at room temperature for at least 45 minutes before serving.

(Source: https://recordsintheden.com)

GREEN OLIVE TAPENADE

BY ANDREW KNOWLTON

Green-Olive-Tapenade---ShutterstockINGREDIENTS

  • 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

PREPARATION

  • 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.

(Source: http://www.epicurious.com)

Nut and Olive rounds

Delicious flavours of the Med transformed into crispy bites

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Makes 24 rounds

INGREDIENTS
1 roll of frozen puff pastry, thawed
125ml sweet chilli sauce
125g Kalamata olives, chopped
100g hazel nuts, chopped
100g pecan nuts, chopped
100g marinated sun-dried tomatoes
250g mozzarella cheese, grated

METHOD
1 Preheat oven to 180C.
2 Unroll the pastry and spread the sweet chilli sauce over it.
3 Arrange the olives, nuts, sun-dried tomatoes and cheese on the pastry.
4 Roll up the pastry lengthways, cover with cling film and place into the fridge for half an hour to chill.
5 Once the roll has firmed up, slice it into 1cm slices and place the slices onto a greased or sprayed baking tray.
6 Bake for 20 minutes or until the pastry is puffed and golden. Serve while still warm.

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

Savory Chocolate-Olive Cookies

By  | August 20, 2014

Best served as an appetizer or snack, these delicate cookies shine their brightest when paired with an equally salty olive-infused hummus on the side. Don’t be afraid to really drive the theme home with a robust tapenade. An intense dark chocolate can stand up to anything you throw at it. The saying really is true; chocolate goes with everything, or perhaps more accurately, everything goes with chocolate.

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Ingredients: 

  • 1/2 Cup Non-Dairy Margarine
  • 1/4 Cup Granulated Sugar
  • 2 Cups All Purpose Flour
  • 2 Tablespoons Cornstarch
  • 1/2 Teaspoon Dried Tarragon
  • 1/2 Teaspoon Ground Black Pepper
  • 1/4 Teaspoon Salt
  • 1/2 Cup Oil-Cured Olives, Pitted and Chopped
  • 2.5 Ounces 90% Cacao Dark Chocolate, Chopped
  • 2 Tablespoons Extra-Virgin Olive Oil

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