Blackoliveoil Recipes

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BLACK OLIVE OIL



Black Olive Oil image

From Marcus Samuelsson - this is from North Africa and Marcus says you can use it as a rub for lamb or fish, but I like it as a salad dressing or to dip fresh bread into!

Provided by Cadillacgirl

Categories     Salad Dressings

Time 5m

Yield 2 1/2 cups

Number Of Ingredients 5

1/2 cup black olives, pitted
2 anchovy fillets or 1 1/2 teaspoons anchovy paste
2 cups extra virgin olive oil
2 garlic cloves
2 fresh thyme sprigs, chopped (leaves only)

Steps:

  • Combine all the ingredients in a blender and puree until smooth.
  • Refrigerate in a tightly covered container for up to 1 week.

MEDITERRANEAN BLACK OLIVE BREAD



Mediterranean Black Olive Bread image

You can vary the flavor of this bread with your choice of olive - Kalamata, Amfisa, Arbequina, Niscoise ... ... ....

Provided by MARBALET

Categories     Bread     Yeast Bread Recipes

Yield 15

Number Of Ingredients 8

3 cups bread flour
2 teaspoons active dry yeast
2 tablespoons white sugar
1 teaspoon salt
½ cup chopped black olives
3 tablespoons olive oil
1 ¼ cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal

Steps:

  • In a large bowl, mix together flour, yeast, sugar, salt, black olives, olive oil, and water.
  • Turn out dough onto a floured board. Knead until smooth and elastic, 5 to 10 minutes. Set aside, and let rise about 45 minutes, until it doubles in size. Punch down. Knead well again, for about 5 to 10 minutes. Let rise for about 30 minutes, until it doubles in size.
  • Round the dough on kneading board. Place upside down in a bowl lined with a lint-free, well floured towel. Let rise until double in size.
  • While the bread is rising for the third time, put a pan of water in the bottom of the oven. Preheat oven to 500 degrees F (260 degrees C).
  • Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal.
  • Bake loaf at 500 degrees F (260 degrees C) for 15 minutes. Reduce heat to 375 degrees F (190 degrees C). Bake for 30 more minutes, or until done.

Nutrition Facts : Calories 138.4 calories, Carbohydrate 22.5 g, Fat 3.7 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 0.5 g, Sodium 197.3 mg, Sugar 1.8 g

BLACK OLIVE SPREAD



Black Olive Spread image

I got this recipe from a friend who can't remember where she got it. It's different than the usual creamy spreads and is versatile and delicious.

Provided by jenfer

Categories     Appetizers and Snacks     Vegetable     Olives

Time 10m

Yield 8

Number Of Ingredients 4

1 (10 ounce) can black olives
3 tablespoons freshly grated Parmesan cheese
1 clove garlic, chopped
1 tablespoon extra virgin olive oil

Steps:

  • Place olives, Parmesan cheese, and garlic (if using) in a food processor. Add olive oil slowly while running. Process until smooth.

Nutrition Facts : Calories 64.1 calories, Carbohydrate 2.4 g, Cholesterol 1.7 mg, Fat 6 g, Fiber 1.1 g, Protein 1 g, SaturatedFat 1.1 g, Sodium 333.9 mg

BLACK OLIVE PASTE



Black Olive Paste image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 1 1/4 cups

Number Of Ingredients 6

1 cup pitted black olives, such as Kalamata, oil-cured, or Gaeta
5 anchovy fillets
5 garlic cloves
1 tablespoon fresh rosemary leaves or 1 teaspoon dried rosemary
1/2 teaspoon freshly ground black pepper
1/2 cup virgin olive oil

Steps:

  • In the bowl of a food processor fitted with a steel blade, blend the olives, anchovy fillets, garlic, rosemary, and pepper to a smooth paste. With the processor on, slowly add the olive oil until combined, about 2 minutes. Transfer the olive paste to a small bowl, and set aside.

BLACK OLIVES



Black Olives image

Once you've brined your own olives you'll never go back. If you are lucky enough to have access to fresh ones do try this recipe. You may find them in Turkish or Greek grocery shops if they don't grow naturally in your area.

Provided by Sackville

Categories     Vegetable

Time P1m21DT30m

Yield 2 kilograms

Number Of Ingredients 8

2 kg raw olives
280 g coarse salt
125 ml white wine vinegar
4 garlic cloves
15 ml pickling spices
2 -3 hot chili peppers
2 -3 sprigs thyme
125 ml olive oil

Steps:

  • Slit the olives down one side.
  • Cover with cold water and leave to soak for 17 days to eliminate bitterness.
  • Change the water every day, then soak in salt water for 3 days, stirring occasionally.
  • You make the salt water by mixing the salt with enough water so an egg will float in the brine solution.
  • Drain, then soak for 3 days in 1 part vinegar and 2 parts water, making sure the olives are covered at all times.
  • Drain and add the garlic, pickling spice, chillies and thyme.
  • Pack in sterile jars and pour on olive oil to cover.
  • Seal and leave for at least 4 weeks.
  • The oil will take on an olive taste and can be used in salads.

Nutrition Facts : Calories 1654.3, Fat 160.9, SaturatedFat 21.6, Sodium 62986.4, Carbohydrate 68.8, Fiber 32.8, Sugar 2.4, Protein 9.7

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