Country Style California Olive Thyme And Cheese Sconesbiscuits Recipes

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COUNTRY STYLE CALIFORNIA OLIVE, THYME AND CHEESE SCONES/BISCUITS



Country Style California Olive, Thyme and Cheese Scones/Biscuits image

This Californian olive recipe was sent to me by some lovely Bed and Breakfast guests (now good friends), who come from Temecula in California. They have stayed with us a couple of times now and love this part of SW France, and the food and wine! They grow olives and avocados, and regularly send me a selection of "California Growers" recipe leaflets, magazines and cookbooks, as well as a box of avocados every year! Always a treat! I have made these scones/biscuits several times now for appetisers and nibbles, as well as for picnics - they are delicious when eaten warm with fresh butter, mustard and ham. I make these with French olives, but I am sure my friends don't mind!

Provided by French Tart

Categories     Scones

Time 16m

Yield 8-12 Scones/Biscuits, 4-6 serving(s)

Number Of Ingredients 12

2 cups cake flour (Self raising flour)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda (Bicarbonate of soda)
1/3 cup cold unsalted butter
1/2 cup sliced california ripe black olives
1/2 cup shredded cheddar cheese
fresh thyme, to taste (about 1 tablespoon chopped fresh thyme)
3/4 cup 2% buttermilk
butter, to spread
1 tablespoon honey mustard (optional)
3 ounces thinly sliced ham (optional)

Steps:

  • Combine flour, baking powder, salt and baking soda in a large mixing bowl. Cut in butter with a fork or your fingers until mixture resembles looks like tiny pebbles.
  • Stir in California Ripe Olives, chopped fresh thyme and cheddar cheese. Pour in buttermilk and knead just until dough comes together.
  • Roll out on a lightly floured surface to about 1-inch thick. Cut into discs with a 3-inch scone/biscuit cutter and place onto a baking sheet.
  • Bake in a 235C or 475F oven for 9-11 minutes until golden brown and well risen.
  • Serve warm with butter, or mustard and sliced ham.

Nutrition Facts : Calories 479.3, Fat 22.8, SaturatedFat 13.3, Cholesterol 57.3, Sodium 892.4, Carbohydrate 57.5, Fiber 1.7, Sugar 2.5, Protein 11

OLIVE BISCUITS



Olive Biscuits image

Provided by Giada De Laurentiis

Categories     side-dish

Time 35m

Yield 12 biscuits

Number Of Ingredients 7

2 1/2 cups all-purpose flour, plus more for dusting
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 cup chopped Spanish olives
1 cup mascarpone, chilled
3/4 cup reduced-fat buttermilk, chilled
Orange marmalade and softened salted butter for serving, optional

Steps:

  • Preheat the oven to 475 degrees F. Position an oven rack so it is in the top third of the oven.
  • Add the flour, baking powder and salt to a medium bowl and whisk to combine. Stir in the olives. Using your fingers or a fork, cut the mascarpone into the flour mixture until it resembles small pebbles in the flour. Add the buttermilk and gently mix until a rough dough is formed. (Do not overmix.) Pour the mixture onto a lightly floured surface and gently gather into a 1-inch-thick square. Using a 2-inch round biscuit cutter, cut as many rounds as your square will allow. Gather the scraps once, reform and cut a few more. (You will have about 12 biscuits.) Place on a small rimmed baking sheet so that the biscuits touch each other. Bake in the top third of the oven until light golden brown and cooked through, 15 to 20 minutes. Serve with orange marmalade and softened salted butter on the side, if using.

OLIVE TAPENADE AND GOAT CHEESE CROSTINI



Olive Tapenade and Goat Cheese Crostini image

A good-quality jarred tapenade -- a salty olive paste -- makes these hors d'oeuvres a breeze to put together.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 6

3/4 cup green- or black-olive tapenade
3 tablespoons fresh thyme, leaves, plus sprigs for garnish
5 tablespoons finely chopped walnuts, (1 1/4 ounces)
1/4 cup dried currants
5 ounces soft goat cheese
Quick Crostini

Steps:

  • In a small bowl, combine tapenade, thyme leaves, walnuts, and currants. Spread 1 to 2 teaspoons goat cheese onto each crostini. Place 1 to 2 teaspoons olive mixture on top, and garnish each with thyme tips. Serve.

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