Black Olive Twists Recipes

TWISTED BLACK OLIVE BREADSTICKS

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 400°F
• Line 2 large baking sheets with parchment paper.
• Cut dough into 12 equal pieces.
• Roll each piece into a 10-inch-long rope on a lightly floured surface with lightly floured hands, stretching as needed, then pat lightly to flatten slightly.
• Spread top of each rope with 1/2 teaspoon olive paste, then fold in half. Let stand, uncovered, 10 minutes.
• Working with 1 piece at a time, twist folded dough, stretching it slightly, into a 6-inch twist, then transfer to 1 of 2 baking sheets, pressing ends lightly onto parchment to keep twists from untwisting.
• Brush twists generously with egg white and sprinkle with cumin and kosher salt, pressing to help adhere.
• Bake twists, switching position of sheets halfway through baking, until golden, 22 to 24 minutes total.
• Transfer twists to a rack and cool to just warm.
• Note:.
• Twists (without egg white and seeds) can be prepared 2 hours ahead and chilled, covered. Let stand at room temperature 15 minutes before coating with egg white and seeds and baking.

BLACK OLIVE TWISTS

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 400°F. Line 2 large baking sheets with parchment.
• Cut dough into 12 equal pieces. Roll each piece into a 10-inch-long rope on a lightly floured surface with lightly floured hands, stretching as needed, then pat lightly to flatten slightly.
• Spread top of each rope with 1/2 teaspoon olive paste, then fold in half. Let stand, uncovered, 10 minutes.
• Working with 1 piece at a time, twist folded dough, stretching it slightly, into a 6-inch twist, then transfer to 1 of 2 baking sheets, pressing ends lightly onto parchment to keep twists from untwisting.
• Brush twists generously with egg white and sprinkle with fennel, cumin, and kosher salt, pressing to help adhere.
• Bake twists, switching position of sheets halfway through baking, until golden, 22 to 24 minutes total. Transfer twists to a rack and cool to just warm.

HOW TO USE UP OLIVES

Steps:

• Spicy tomato pasta Jazz up a ready-made tomato and chilli pasta sauce by throwing in black olives, capers and chopped anchovy fillets. Stir through long, thin pasta and sprinkle with chopped basil.
• Quick savoury dip Create a quick tapenade by finely chopping pitted olives and a little garlic. Process until smooth, season, then add olive oil to loosen and lemon juice to taste.
• Crispy bruschetta For a summery bruschetta, crush black olives and cherry tomatoes, and spread onto toasted ciabatta rubbed with garlic. Top with peppery rocket leaves, drizzle with oil and season.
• Simple chicken dish Make a marinade with sliced olives, balsamic vinegar, olive oil and seasoning. Coat chicken thighs and leave for 15 mins. Put in a roasting dish with lemon quarters and rosemary leaves. Roast at 190C/fan 170C/gas 5 for 20 mins. Turn and roast for another 15 mins or until cooked through. Serve with the lemons and juices sprinkled over.
• Mediterranean salad Throw together a quick salad with a bag of baby salad leaves tossed with a light dressing. Add cubes of feta, olives and SunBlush tomatoes. Serve with focaccia or other country bread.
• Easy stuffed tomatoes For an easy, prepare-ahead starter or light lunch, stuff scooped-out tomatoes with cooled, cooked rice flavoured with minced garlic, sliced green olives, chopped tomato, lemon juice, and chopped herbs, such as basil or flat-leaf parsley.
• Mayonnaise with a twist Pit and chop olives, add to ready-made mayonnaise, season and add a splash of lemon juice. Mix well before using as a dip for raw vegetables, or spread in a sandwich with salad leaves and ham or salami.
• Chunky veggie sauce Make a rich and chunky sauce using aubergines, red onion, garlic, courgettes, red pepper and a can of chopped tomatoes. Throw in a handful of olives - great as a side dish or stirred through pasta.
• Quick summer tarts Cut 2 circles from a sheet of puff pastry to make quick pizza bases. Score a border 1cm from the edge, then cover with ready-caramelised onions from a jar or ready-roasted red peppers, and sliced tomatoes. Top with black olives, and anchovy fillets before cooking for 15 mins at 220C/fan 200C/gas 7.
• Main-meal salad Lightly dress salad leaves and arrange on a plate. Top with cooked and cooled French beans and baby new potatoes, black olives, halved cherry tomatoes, hard-boiled eggs cut into quarters and tinned tuna chunks. Season before serving.

BLACK OLIVE SPREAD

Steps:

• Place olives, Parmesan cheese, and garlic (if using) in a food processor. Add olive oil slowly while running. Process until smooth.

BLACK OLIVE PESTO

Steps:

• Combine pine nuts, 2 oz olive oil, cheese, garlic and anchovies in food processor.
• Blend just until mixture is chunky/smooth combination. Add olive oil, little by little, until mixture is about to separate.
• Add olives and parsley, process just until smooth. Strive for a gritty consistency -- not too smooth.