Smashed Kalamata Olive Dip With Garlic And Herbs Recipes

GRANDMA'S TUSCAN GARLIC BREAD

Steps:

• The quality of the oil is very important for the best results with this recipe.
• Toast the bread under the broiler on both sides to light brown in color.
• While still warm and crisp, rub the smashed garlic cloves all over both sides of the bread.
• Sprinkle with freshly cracked black pepper and salt.
• Drizzle with olive oil all over the slices and sprinkle with oregano and grated cheese.
• Serve immediately.
• Best tasting while still warm and oil hasn't soaked through the bread.
• Dipping Oil Recipe (for fresh bread, not garlic bread)
• 1 cup basil leaves
• 1/4 cup Parmesan cheese
• 1/4 cup roasted pumpkin seeds or roasted pine nuts
• 2 garlic cloves, chopped
• 1/4 teaspoon salt
• 6 Kalamata olives
• 1/4 cup olive oil
• additional olive oil and bread for serving
• Using a food processor, combine the basil, cheese, pumpkin seeds or nuts, garlic, salt, and olives.
• Process until ingredients form a paste Add the 1/4 cup of olive oil until well combined.
• Place a tablespoon of this paste into a flat serving dish. Pour olive oil ( around 4 tablespoons or more) on this paste in your dipping plate and stir, dip your bread into it and enjoy! Makes a little more than 1 cup

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.

SMASHED KALAMATA OLIVE DIP WITH GARLIC AND HERBS

Steps:

• Put all ingredients except olive oil in food processor and pulse until it is fairly finely chopped up but not mushy.
• If you don't have a food processor, just use a knife and finely chop.
• Add olive oil to cover.
• Serve with slices of hearty bread or crackers.
• It will keep for 3 days.