10g sachet of instant yeast
50ml olive oil
400-500ml warm water
60ml chopped black olives
60ml chopped green olives
extra oil for brushing
Put the flour, salt, sugar and yeast in a mixing bowl.
Add olive oil and enough warm water to mix to a dough that is soft but not sticky. Knead well until smooth and elastic.
Put the dough in an oiled plastic bag and leave to rise in a warm place until double in size.
Remove dough and knead lightly.
Knead the olives into the dough. Shape the dough into an oval loaf and place on a greased baking tray, cover with an oiled plastic bag and leave to rise for about 30 minutes.
Brush the surface with olive oil and bake at 190°C for 30-40 minutes until golden brown and the loaf sounds hollow when tapped. Remove and cool on a rack.
GREEN OLIVES IN CHEESE PASTRY
250ml grated Cheddar cheese
100g butter, softened
5ml dry mustard powder
12 large green stuffed olives, drained
Put the cheese, butter, flour, mustard and salt in a food processor and process until the mixture comes together to form a dough. Remove from the processor, wrap in cling film and set aside for 30 minutes. Break off pieces of pastry and mould around an olive. Place on a baking tray lined with baking paper.
Repeat with remaining dough and olives. Bake at 180°C for about 20-25 minutes until golden brown. Remove and cool. Delicious served as a cocktail snack.
CITRUS MARINATED OLIVES
250ml olive oil
300g green olives in brine
300g black olives in brine
4 bay leaves
4 sprigs of rosemary
1-2 red chilies, seeded and sliced
a few strips of lemon rind
a few strips of orange rind
60ml red wine vinegar
Pour oil into a small saucepan. Heat over medium heat until just warm. Divide olives, bay leaves, rosemary, chili, rind and vinegar between sterilised glass jars. Pour over warm olive oil. Seal.
Turn jars upside down and stand for five minutes. Turn upright.
Allow to infuse for one week, turning once daily.
250ml black olives, pitted
50ml chopped parsley
5ml chopped garlic
2-3 anchovy fillets
30-60ml olive oil
Put the olives, parsley, garlic and anchovies into a processor and process until finely chopped.
With the machine running, add in the olive oil. Process until smooth.
Store in a jar in the refrigerator and serve on slices of toasted baguette.
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