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Tapas heaven with olives - recipes

Angela Day olives04. Picture: Steve Lawrence

Angela Day olives04. Picture: Steve Lawrence

Published Oct 14, 2013



750ml flour

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10ml salt

10ml sugar

10g sachet of instant yeast

50ml olive oil

400-500ml warm water

60ml chopped black olives

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60ml chopped green olives

extra oil for brushing

Put the flour, salt, sugar and yeast in a mixing bowl.

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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.

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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.



Makes 12

250ml grated Cheddar cheese

100g butter, softened

310ml flour

5ml dry mustard powder

2ml salt

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.



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.



Makes 125ml

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.


* For household queries, recipes and tips, call The Angela Day Helpline at 011 836 7181 from 8.30am-12.30pm weekdays, or e-mail Janice at [email protected]

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* Follow us on Twitter @verveangeladay. - Saturday Star

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