Kalamata Olives With Roasted Garlic Recipes

KALAMATA OLIVE AND GARLIC BREAD

Steps:

• In a medium bowl dissolve sugar in 1/2 cup warm water. To proof yeast, stir in yeast and let stand for 5 to 10 minutes in a warm place.
• Preheat oven to 105 degree F (40 degrees C). Warm an oven-safe bowl in the oven.
• Place flour in bowl of food processor. Add salt and pulse for a few seconds.
• Start food processor. Pour proofed yeast into flour through hole. Immediately add the additional 3/4 cup warm water, then the olive oil. Process for about 1 minute or until dough ball cleans the sides of the processor bowl. If dough is too wet add a little flour through the top while processing, or if too dry, add a little more water.
• Turn off food processor. Remove lid and transfer dough to the heated bowl. Cover with a plate or plastic wrap.
• Let rise for a half hour in a warm place, like the lukewarm oven.
• In a small bowl, combine minced garlic and chopped olives. Set aside.
• Once dough has risen, transfer dough to a lightly floured board. Make an indentation in the dough and place olive mixture inside. Knead dough 10 times. Bulk of mixture should remain in middle of dough. Form dough into a log or round loaf shape.
• Grease a pie pan (for a round loaf) or a baking sheet (for a log) and dust with cornmeal. Place loaf on prepared pan, cover with greased plastic wrap, and let rise until doubled, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake bread in preheated oven until browned and loaf sounds hollow when tapped, about 30 minutes. Remove from oven and cool on a wire rack.

GARLIC AND FRESH HERB ROASTED OLIVES

Steps:

• Preheat oven to 400°F.
• Mix together olives, garlic, herbs, olive oil, and red pepper flakes in a small bowl.
• Pour into a small baking dish or onto a baking sheet lined with foil.
• Bake for 15-20 minutes, until warm and aromatic.
• Serve immediately, while still warm.

PASTA WITH KALAMATA OLIVES AND ROASTED CHERRY TOMATO SAUCE

Steps:

• Position rack in center of oven and preheat to 375°F. Combine tomatoes, oil, garlic, vinegar, and crushed red pepper in 13x9x2-inch glass baking dish. Season to taste with salt and pepper. Roast until tomatoes are tender and juicy, stirring occasionally, about 45 minutes. Stir in oregano. (Can be made 2 hours ahead. Let stand at room temperature.)
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add tomato mixture, olives, and capers. Stir over medium heat until heated through, about 2 minutes. Add feta and stir until melted and creamy, about 2 minutes. Divide pasta among 6 plates; sprinkle with pine nuts and serve.

DUTCH OVEN KALAMATA OLIVE AND SUNDRIED TOMATO POT ROAST

Steps:

• Preheat the oven to 275º F.
• Season beef with salt and pepper.
• Heat a large Dutch oven over medium-high heat and add olive oil.
• When is hot, add roast and cook until browned, about 5 minutes.
• Turn meat over and brown other side, another 5 minutes.
• Pour beef broth over all over the browned roast.
• Evenly sprinkle brown sugar, spices, garlic, sun dried tomatoes and olives over the roast.
• Cover and cook in the oven for 3 hours, or until meat is fork tender.
• During last hour of cooking add frozen pearl onions.
• Season to taste and serve.