Recipes using Olives

 

Olive Bread


   Ingredients
2 1/2 cups warm water (110 degrees F/45 degrees C)
2 tablespoons active dry yeast
1 teaspoon molasses
2 tablespoons olive oil
1 tablespoon salt
7 1/2 cups bread flour
1 cup kalamata olives, pitted and chopped
2 tablespoons chopped fresh rosemary
1 tablespoon sesame seeds (optional)


   Directions
1. Place water, yeast, and molasses in a mixing bowl; stir to mix. Let stand for a few minutes until mixture is creamy and foamy.
2. Add olive oil and salt; mix. Add flour, about a cup at a time, until dough is too stiff to stir. Add olives and fresh herbs.
3. Turn dough out onto a lightly floured board. Knead, adding flour as needed to keep from being sticky, until smooth and elastic. Place in well oiled bowl, and turn to coat the dough surface with oil. Allow to rise until doubled in bulk, about an hour or so.
4. Punch the dough down, split into two pieces, and form into two round loaves. Place on greased baking sheet . Spray with cold water and sprinkle with sesame seeds if desired. Let loaves rise for 25 to 30 minutes.
5. Bake at 400 degrees F (205 degrees C) for about 45 minutes, or until they are brown and sound hollow when tapped on the bottom.





Olive Mixture

   Ingredients
1 tsp Salt
1/4 cp Cilantro, chopped
1/4 tsp Black pepper, ground
1 can Chickpeas
1 stalk Fennel, sliced
1/4 tsp Cassia, ground
1 sprig Thyme
1/4 tsp True cinnamon, ground
1/2 tsp Cumin seed, ground
1/2 tsp Coriander seed, ground
1 lb Chard, quartered
2 Citron leaves
10 Black olives
1 cp Water
1 tbsp crumbled strong cheese
1 tbsp chooped black olives


   Directions
1. Mix salt, cilantro, pepper, chickpeas, Fennel, cassia, thyme, cinnamon, coriander, cumin and citron leaves in a pot with water.
2. Bring to a boil.
3. Stir down. Repeat twice.
4. Add chard and olives to pot. Bring to a boil.
5. Reduce heat to simmer. Simmer until chard is tender.
6. Garnish with cheese and chopped olives.