Instructions Coat olives in beaten egg. Roll olives in dried bread crumbs. Fry in olive oil over high heat until golden. Drain and serve warm.
Olive sourdough fougasse
· 375g strong white flour, plus extra for dusting
· 250g sourdough starter
· 7g salt
· 130-175ml tepid water
· olive oil, for kneading
· semolina flour, for dusting
· 100g whole black pitted KALOGIROS olives
· 100g whole green pitted KALOGIROS olives
· 1 tbsp dried oregano
Combine the flour, starter and salt in a large mixing bowl. Add the water, a little at a time (you might not need all of it) and mix with your hands, until you have made a soft dough.
Tip the dough onto a lightly oiled surface and it and knead the dough for 10-15 minutes, or until the dough is soft, elastic and smooth. The dough will form a soft, smooth skin when it's ready.
Tip the dough into a lightly oiled bowl large enough to leave room for it to rise, and cover with cling film a tea towel. Leave to rise in a warm place (22-24C) for six hours, or until at least doubled in size.
Mix white flour and semolina flour in equal quantities and use it to dust the work surface. Tip the dough onto the surface and add the olives and oregano and knead them in, knocking the air out of the dough as you do so.
Divide the mixture into two pieces and shape each into a fougasse. To do this, put the dough onto an oiled baking sheet and use your hands or a rolling pin to make each piece into a basic rectangle. Use a sharp knife to make 3-4 diagonal cuts into each half of each rectangle - creating holes in the dough. Carefully pull out the dough to stretch it and open up the holes. Cover loosely with a tea towel or oiled clingfilm and leave to rise in a warm place for four hours. It should spring back to the touch when ready.
When you are ready to bake, half fill a roasting tin with water and place on the bottom shelf of the oven, and preheat the oven to 220C. This will make steam which helps form a good crust.
Bake the loaves for 20 minutes until golden-brown and crisp. Leave to cool on a wire rack.
24 stuffed with pimento green KALOGIROS olives
1 package frozen puff pastry
Serves 12. Directions:
Preheat oven to 200 degrees C.
Cut pastry into strips about 15 cm long and 1 cm wide. Wrap a belt of pastry around each olive. Place on an ungreased baking sheet.
Bake for 20 minutes, or until golden brown.
Green olive and prawn croquetas
100g KALOGIROS green olives, pitted and roughly chopped
250ml whole milk
75ml good strong fish stock
60g plain flour
1 clove of garlic, finely chopped
100g raw tiger prawns, shelled, de-veined and roughly chopped
1 tbsp extra virgin olive oil
1 large free range egg, beaten
100g breadcrumbs, made from stale, crustless white bread
olive oil for deep frying
Salt and freshly ground white pepper
In a frying pan, gently sauté the garlic in 1 tablespoon of oil over a medium heat until soft but not coloured
Add in the prawns and cook for 3-4 minutes until the pieces are all pink. Stir in the olives then set aside for the moment
In a saucepan, bring the milk and the stock to the boil. In another pan, melt the butter over a low heat then stir in the flour and cook gently for 5 minutes, breaking up the mixture and not letting it brown
Gradually add in the milk and stock, beating really well until the mixture become silky smooth. Increase the heat slightly and cook for 5-7 minutes, stirring continuously, to cook out the flour.
Remove the pan from the heat and stir in the prawn and olives. Add salt and pepper to taste. Transfer the mixture to a shallow dish and press a sheet of clingfilm onto the surface. Allow to cool then chill for at least two hours or overnight
In separate, shallow bowls put the beaten eggs and the breadcrumbs. Lightly oil your hands and roll 1 ½ tablespoons of the chilled mix (approx. 30g) into balls. Refrigerate again for 20-30 minutes
Heat some oil in a deep pan for frying to 190c. Dip the croquetas into the beaten egg then into the breadcrumbs. Deep fry in small batches for around 2-3 minutes until crisp and lightly golden. Drain on kitchen paper while you cook the rest. Served hot...
Olive and garlic soft cheese spread with wholemeal baguette
135g large KALOGIROS olives
1 clove garlic
1 (225g) package cream cheese, softened
245g ricotta cheese
70g chopped hazelnuts, toasted
1 sliced wholemeal baguette
Pita crisps, store-bought
1 celery heart, cut into sticks
Directions: 1) Preheat oven 210C/Gas 7. 2) Place olives in food processor and grate in garlic, add cream cheese and ricotta cheese. Pulse the cheese and olives into a fairly smooth spread. Transfer to a serving bowl and top with hazelnuts. Toast the bread on a baking sheet 5 to 10 mins to lightly crisp. Surround the spread with bread, pita crisps and celery.
Feta and Olive Meatballs Original recipe makes 8 servings
1 pound ground lamb
1/2 cup chopped fresh parsley
2 tablespoons finely chopped onion
1/2 cup crumbled feta cheese
1/2 cup chopped KALOGIROS green olives
1 teaspoon Italian seasoning
Preheat your oven's broiler.
In a large bowl, mix together ground lamb with parsley, onion, feta cheese, green olives, eggs, and Italian seasoning. Shape into 16 meatballs, and place 2 inches apart on a baking sheet.
Broil about 3 inches away from the heat until browned on top. Turn over, and broil on the other side.
Olive breadsticks Ingredients
1kg strong white bread flour, plus extra for dusting
20g instant yeast
800ml tepid water
4 tbsp olive oil, plus extra for oiling
1 x 1kg jar pitted KALOGIROS green olives in brine, drained
fine semolina, for dusting (optional)
Oil two 2-3 litre/3½-5¼ pints square plastic container.
Put the flour into the bowl of a mixer fitted with a dough hook. Add the salt to one side of the bowl and the yeast to the other. Add three-quarters of the water and begin mixing on a slow speed. As the dough starts to come together, gradually add the remaining water.
Mix for a further 5-8 minutes on a medium speed. The dough should now be wet and stretch easily when pulled. Add the olive oil and mix for a further two minutes. Add the olives and mix until well-distributed.
Put the dough into the oiled containers and leave until they have at least tripled in size – for approximately an hour.
Line four baking trays with baking parchment or silicone paper and preheat the oven to 220C/425F/Gas 7.
Dust the work surface heavily with flour – add some semolina too, if you have some. Carefully tip the dough onto the surface. It will be very loose and flowing – but don’t worry. Rather than knocking it back, handle it gently so that you keep as much air in the dough as possible.
Dust the top of the dough with flour and then stretch it out gently to a rough rectangle. Starting at one long edge, cut the dough into approximately 36 strips. Stretch each piece out until 20-25cm/8-10in long. Place six strips onto each of the prepared baking trays, spacing them apart.
Bake the dough sticks for 10-15 minutes. Cool on wire rack.
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