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Bread Machine Italian Olive Bread
This Italian Olive Bread is a bread machine recipe. Place all of the
ingredients in bread machine pan and let the machine do the rest.
Ingredients
1 cup water
1 1/2 tbsp olive oil
1 tsp salt
2 1/2 tbsp tomato paste
3 cups bread flour
3/4 tbsp dried basil
1 tsp garlic powder/ 2 cloves garlic, chopped
2 1/2tsp milk powder
1 1/2 tbsp sugar
1 tsp instant yeast
2 1/2 tbsp chopped green / black olives
Instructions:
Place all ingredients into bread machine pan in the order listed above. Choose basic/normal cycle. Add chopped olives when the beeper beep be sure to add them gradually, allowing them to be incorporated into the dough.
Note: Premix the dried basil and garlic powder with the flour before used.
Makes one 1 1/2 pound loaf.
Recipe from Diana, Diana's Desserts
Chicken Tagine With Olives and Preserved Lemons
This Italian Olive Bread is a bread machine recipe. Place all of the
ingredients in bread machine pan and let the machine do the rest.
Ingredients
5 cloves garlic, finely chopped
1/4 teaspoon saffron threads, pulverized
1/2 teaspoon ground ginger
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
Salt and freshly ground black pepper
1 chicken, cut in 8 pieces
2 tablespoons extra virgin olive oil
3 medium onions, sliced thin
1 cinnamon stick
100g large green olives , pitted and halved
1 large or 3 small preserved lemons (sold in specialty food shops)
1 cup chicken stock
Juice of 1/2 lemon
1 tablespoon chopped flat-leaf parsley
1. Mix garlic, saffron, ginger, paprika, cumin and turmeric together. If not using kosher chicken, add 1/2 teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.
2. Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick.
3. Put chicken on onions. Scatter with olives. Quarter the lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.
4. Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.
Yield: 4 servings.
Recipe adapted From Shallots New York.
Kalamata Olive Bread
Ingredients
Eat this flavorful bread while it's fresh from the oven and
imagine you're sitting under the warm Grecian sun.
Starter
1 cup warm water
2 teaspoons fresh yeast
1 cup all-purpose flour
Dough
2/3 cup warm water
3 tablespoons honey
4 teaspoons fresh yeast
1/4 cup + 1 teaspoon vegetable shortening
4 3/4 cups all-purpose flour
1 tablespoon salt
Starter
1 3/4 cups kalamata olives, pitted
To create the starter, combine the water and yeast in a medium mixing bowl. Stir to dissolve the yeast fully. Add the flour to the bowl and stir until the ingredients are fully incorporated. Cover with a cloth and ferment the starter at room temperature for 30 minutes.
For the dough, combine the water, honey and yeast in the bowl of a stand mixer. Stir to dissolve the yeast fully. Add the shortening, flour, salt, starter and olives. Mix on low speed until the dough is fully developed. Remove the dough from the mixing bowl. Divide the dough into 2 pieces weighing about 22 ounces each. Set aside any remaining dough and freeze for future use. Roll each piece of dough into a smooth ball. Place the dough on the counter or in a proofing basket and cover with a warm, damp cloth to rest at room temperature for 30 minutes. Preheat the oven to 400° F.
Form the dough into loaves and place them on the counter or in a proofing basket. Cover the loaves with a warm, damp cloth and proof at room temperature for 30 minutes.
Score the loaves with a sharp knife, spray with water, and bake for 30 to 40 minutes, until the crusts are a deep golden brown and the middle of the loaves is 190-200 degrees.
Remove the bread from the oven and place it on the cooling rack for 30 minutes. If the bread was baked in loaf pans, remove the bread from the pans before cooling.
Makes 2 loaves,
From The Panera Bread Cookbook: Breadmaking Essentials and Recipes
from America's Favorite Bakery-Cafe by the Panera Bread Team.
Swordfish with Lemon, Olives and Capers
Swordfish has a meaty texture that benefits from quick searing. This
flavoursome topping is a favourite in Sicily and is just as delicious
scattered over griddled tuna, chicken breast or steak.
Ingredients
1 tablespoon olive oil
2 tablespoons lemon juice
˝ red chilli, deseeded and chopped
4 swordfish steaks, about 6 oz each
Rind of 1 lemon, roughly chopped
1 garlic clove, roughly chopped
2 1/2 tablespoons capers, soaked, drained and roughly chopped
10 pitted black olives, roughly chopped
1 tablespoon roughly chopped mint
Extra virgin olive oil, for drizzling (optional)
Salt
Mix together the olive oil, lemon juice and chilli and pour into a large, non-metallic dish. Add the swordfish steaks and turn them in the marinade so they are coated on both sides. Cover and leave to marinate for 15 minutes.
Meanwhile, make the topping by combining the lemon rind, garlic, capers, olives and mint.
Heat a ridged cast-iron griddle pan over a high heat. Lightly season the steaks with salt, add them to the pan and cook for 2-3 minutes on each side so they are just cooked through.
Serve the swordfish with a scattering of the topping and a drizzle of extra virgin olive oil.
Serves 4
Recipe from The Pink Cookbook , $1 from every copy goes to breast cancer care.
Olive Tapenade
You're a blender whir away from a traditional French condiment.
Delicious served on crackers or with raw veggies.
Ingredients
1 1/2 cups pitted kalamata or ripe olives
1/4 cup chopped walnuts
3 tablespoons olive or vegetable oil
3 tablespoons capers, drained
1 1/2 teaspoons fresh rosemary leaves
1 teaspoon Italian seasoning
2 cloves garlic
Chopped red bell pepper, if desired
Assorted crackers, if desired
1. Place all ingredients except bell pepper and crackers in food processor or blender. Cover and process, using quick on-and-off motions, until slightly coarse.
2. Spoon into serving dish. Sprinkle with bell pepper. Serve with crackers.
Nutrition Information: 1 Serving: Calories 60 (Calories from Fat 55); Total Fat 6g (Saturated Fat 1g, Trans Fat ncg); Cholesterol 0mg; Sodium 170mg; Total Carbohydrate 2g (Dietary Fiber 1g, Sugars ncg); Protein 1g Percent Daily Value*: Vitamin A 2%; Vitamin C 4%; Calcium 2%; Iron 2% Exchanges: 0 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: nc
*Percent Daily Values are based on a 2,000 calorie diet.
Greek Potato Salad
Olives, feta, tomatoes and a garlicy, lemon-Dijon dressing
turn potato salad into a great Greek salad.
Ingredients
2 lb unpeeled new potatoes
2 medium bell peppers, cut into 1-inch pieces
2 medium tomatoes, seeded, cut into eighths
1 medium cucumber, cut into 1-inch pieces
1/2 medium red onion, very thinly sliced (1/2 cup)
1/2 cup whole kalamata or ripe olives
1 package (4 oz) crumbled feta cheese (1 cup)
Lemon Dressing
1/2 cup olive or vegetable oil
1/4 cup lemon juice
1 tablespoon finely chopped fresh or 1 teaspoon dried oregano leaves
1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, finely chopped
1. If potatoes are large, cut in half. In 3-quart saucepan, place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place potatoes in steamer basket. Cover tightly and heat to boiling; reduce heat. Steam 18 to 22 minutes or until tender; cool to room temperature.
2. In large glass or plastic bowl, beat all Lemon Dressing ingredients with wire whisk until blended; set aside.
3. Add potatoes and remaining salad ingredients except cheese to dressing; toss. Serve immediately, or cover and refrigerate up to 24 hours. Sprinkle with cheese just before serving.
Nutrition Information: 1 Serving: Calories 390 (Calories from Fat 220); Total Fat 24g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 15mg; Sodium 590mg; Total Carbohydrate 37g (Dietary Fiber 6g, Sugars 6g); Protein 6g Percent Daily Value*: Vitamin A 15%; Vitamin C 100%; Calcium 15%; Iron 20% Exchanges: 2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 4 1/2 Fat Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Olive Profumate (Fennel and Orange-Scented Olives)
Ingredients
1 Garlic clove, finely sliced
Zest of 1 orange, cut into small pieces
1/2 tbsp Fennel seeds
2 cup "Oil cured" black olives
v
Several hours before serving, mix the garlic, zest of orange & fennel seeds with the olives. Leave them at room temperature fro several hours, or cover & keep in the refrigerator for up to 2 weeks. Serve at room temperature by themselves or as part of an antipasto. **NOTE: Avoid using Kalamata olives coz they are too salty & California Black Olives coz they are too bland.
Zesty Stuffed Olives
Ingredients
1/2 cup PHILADELPHIA Cream Cheese Spread
1 can (5.75 oz.) colossal black olives, drained
2 Tbsp. KRAFT Zesty Italian Dressing
2 Tbsp. chopped fresh parsley
SPOON cream cheese spread into small resealable plastic bag. Press cream cheese into one of the bottom corners of bag. Cut off small piece from corner of bag. Squeeze cream cheese into centers of olives.
PLACE olives on serving plate. Drizzle with dressing. Sprinkle with parsley.
Linguine with Kalamata Olives and Prosciutto
Ingredients
8 oz linguine
4 Tbsp olive oil
3 Tbsp chopped prosciutto
1 Tbsp chopped garlic
1/2 cup wild mushrooms**, sliced
2 Tbsp kalamata olives, pitted and chopped
1 Tbsp green olives, pitted and chopped
2 Tbsp chopped Italian parsley
1/4 cup red wine
2 cups herb tomato sauce
1 Tbsp Parmesan cheese, shredded
Procedures
**Note: For wild mushrooms you may use portabella, oyster, or the dried mixed exotic. If using dried mushrooms, soak in water overnight and boil in water for an hour the next day to ensure they will be tender.
1. Cook linguine according to package directions.
2. Heat Oil in a sauté pan while pasta cooks. Add prosciutto, garlic, and mushrooms. Saute for 1 – 2 minutes, until you can smell the garlic. Add olives and 1 Tbsp chopped parsley. Add wine and reduce by 1/2. Add tomato sauce and bring to a boil.
3. Drain pasta and add to sauté pan. Toss to thoroughly coat pasta with sauce.
4. Transfer to large serving platter. Top with shredded parmesan cheese and remaining fresh chopped parsley. Serve immediately.
Recipe from
Olive Garden
Broccoli with Black Olives
Ingredients
1 Tbsp. olive oil
2 cloves garlic, minced
16 oz. frozen broccoli florets, thawed, drained, or equivalent fresh, steamed
1 can (2-1/2 oz.) sliced pitted ripe olives, drained
1/4 cup KRAFT Reduced Fat Parmesan Style Grated Topping
HEAT oil in large nonstick skillet on medium-high heat. Add garlic; cook and stir 30 seconds or until tender.
ADD broccoli and olives; cook and stir 4 minutes or until thoroughly heated. Remove from heat. Stir in grated topping. Serve immediately.
Olive Recipes at Lindsey Olives
Tasty Olive Recipes at Betty Crocker
Foods For Flawless Skin
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