
This Ancient Roman dish makes the perfect appetizer. You can use the Tapenade, also known as Olive Paste, as a condiment, with pasta or as a spread. Be sure to try Olive Tapenade Palmiers.
Continue reading Olive TapenadeThis Ancient Roman dish makes the perfect appetizer. You can use the Tapenade, also known as Olive Paste, as a condiment, with pasta or as a spread. Be sure to try Olive Tapenade Palmiers.
Continue reading Olive TapenadeThese olives can be served warm as part of an antipasti or meze platter. Tip: Always buy whole olives and pit them yourself with an olive pitter.
500 ml brine-cured olives, rinsed and pitted
60 ml extra-virgin olive oil
2 ml crushed red pepper flakes (optional)
Pinch of freshly ground black pepper
3 rosemary sprigs
Recipe adapted from Sarah’s Cucina Bella.
The Muffaletta (moof-fuh-LEHT-tuh) also know simply as “muff”, is a classic New Orleans sandwich. It is the ultimate make-ahead sandwich and is super easy and convenient to make. Hollowed-out bread (authentic round muffaletta loaf or other Italian round bread) is filled with generous amounts of olive salad and a variety of cold cuts of meat, cheese and vegetables. A true Muffuletta Sandwich must always be served at room temperature.
Continue reading Muffuletta SandwichThe most effortless recipe for home-made Italian bread. Ciabatta literally means “slipper” in Italian, so keep this in mind when shaping the bread! The bread is deliciously hard and crisp served soon after baking but may be enjoyed within a day or frozen, thawed and reheated.
Continue reading Ciabatta With VariationsA palmier (French for “palm tree”), is a French pastry that gets its name from its resemblance to a palm leaf. It is also known as elephant ear, palm leaves, French hearts, palmeritas (Spanish). It is made from puff pastry, so it is crispy and flaky. The traditional sweet palmier is coated with sugar, but a variety of savoury fillings ranging from olive tapenade to sundried tomato paste, to basil pesto, can also be used. Palmiers are made by folding the left and right sides of the pastry to the middle, then folding the dough in half again length-wise, sandwiching the first folds inside. Sliced into individual cookies, this is what gives the palmiers their distinctive “palm” or elephant-ear shape. You can also roll the sides of the puff pastry toward the middle, making even more layers and giving the palmiers a more rounded look.
Continue reading Olive Tapenade PalmiersThis tangy, somewhat salty Italian pasta dish has ingredients that are typical of Southern Italian cuisine: tomatoes, olive oil, anchovies, olives, olive oil, capers and garlic. Traditionally, the sauce is served with spaghetti, although it also goes well with penne, tagliatelli, linguine and even rice.
salt and pepper to season the chicken
4 boneless skinless chicken breasts (about 100 g each)
olive oil to fry
125 ml white wine or chicken stock
2 medium onions, peeled and finely diced
200 g cherry tomatoes, halved
30 ml tomato paste
10 ml crushed garlic
15 black olives, pitted
15 ml capers
30 ml basil, finely chopped fresh
pinch of red pepper flakes (optional)
Photo credit: https://www.deliciousmeetshealthy.com
Olive Salad is one of the key ingredients in the Muffaletta sandwich, a make-ahead sandwich that consists of a round loaf of broad which is filled with cold cuts of meat, cheese, vegetables and olive salad. It tastes just as great served as a relish with braaied meat, etc.
200 g green olives, drained, pitted and coarsely-chopped
200 g Kalamata olives, drained, pitted and coarsely-chopped
10 ml crushed garlic
1 anchovy fillet, mashed
15 ml capers, drained and rinsed
15 ml red wine vinegar
15 ml fresh lemon juice
60 ml extra-virgin olive oil
60 ml parsley, finely-chopped
freshly ground black pepper
Corn fritters are part and parcel of New Zealand’s favourite everyday food and served in Cafés all day long. Enriching these favourite fritters with additional vegetables and cheese turns them into a most nutritious and tasty light meal or in between snack.
375 ml self-raising flour
1 ml salt
a good grinding black pepper
a good dash garlic and herb seasoning
250 ml whole kernel corn
125 ml black olives, pitted
125 ml grated baby marrow (zucchini)
125 ml grated cheese
30 ml spring onion, snipped
3 large eggs
250 ml milk
To cook
olive or sunflower oil to grease the non-stick frying pan
To serve
natural yoghurt or sour cream or
sweet chilli sauce or
salad garnish such as avocado, tomato or cucumber or
grilled bacon, tomatoes and mushrooms
Servings: 8 large or 12 – 16 small fritters
Note
1. The corn may be canned and drained, frozen or fresh
2. The baby marrow/zucchini can be substituted wtih chopped fresh spinach.
3. The cheese used may be Edam, Cheddar or Mozzarella
Recipe by Carolié de Koster.
This tasty sauce can be served as a dipping sauce with crudités, crisps, bruschetta or fresh bread. It can also be mixed with cooked pasta!
2 large aubergines/eggplants/brinjals
2 large tomatoes, skinned and chopped (optional)
125 ml spring onion, finely sliced
5 to 10 ml crushed garlic
180 ml olive oil
125 ml black olives, drained and pitted
30 ml parsley, finely chopped
30 ml basil leaves, finely chopped
2.5 ml sugar
salt and freshly ground black pepper to taste
100 to 200 ml plain yoghurt or crème fraîche (optional)