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
In a large bowl combine all the ingredients and let sit at room temperature for at least 45 minutes before serving.
Delicious flavours of the Med transformed into crispy bites
Makes 24 rounds
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
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.
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.
- 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