Olive Crisps Recipes

POTATO CRISPS WITH GOAT CHEESE AND OLIVES

Potato Crisps with Goat Cheese and Olives image

Provided by Giada De Laurentiis

Time 45m

Yield about 60 crisps

Number Of Ingredients 11

Ingredients

1 to 2 cups vegetable oil
3 medium Yukon Gold potatoes
Freshly ground black pepper
1/4 cup fresh goat cheese, room temperature
1/4 cup mascarpone cheese, room temperature
1/2 teaspoon grated orange zest (1/2 orange)
1/2 cup pitted Castelvetrano olives
1/2 cup pitted Kalamata olives
1 tablespoon capers, drained and rinsed
1 teaspoon chopped fresh rosemary
2 tablespoons extra-virgin olive oil

Steps:

For the crisps: Fill a medium saucepan with 1/2 inch of vegetable oil. Heat over medium heat until the oil reaches 350 degrees F on a deep-fry thermometer. Slice the potatoes 1/8-inch thick, using a Japanese mandoline. Working in batches so as not to crowd the pan, fry the potatoes until crispy and golden brown, about 4 minutes per batch. With a spider or slotted spoon, remove the potatoes to a paper-towel-lined tray and drain well. Season with a few grinds of black pepper.
For the goat cheese: Using a rubber spatula, mix the goat cheese, mascarpone and orange zest together until well combined and smooth. Set aside at room temperature.
For the olive spread: Add the olives, capers and rosemary to a food processor. Pulse until finely chopped. Add the olive oil and pulse to puree; the finished spread should still have a little texture but be cohesive.
To assemble: Place a dollop of the goat cheese mixture on each potato crisp and top with a spoonful of the olive spread.

OLIVE CHEESE MELTS

Olive Cheese Melts image

A scrumptious olive and cheese mixture melted on English muffins.

Provided by Kim McLarty

Categories Appetizers and Snacks Vegetable Olives

Time 15m

Yield 16

Number Of Ingredients 7

Ingredients

1 cup black olives, chopped
⅓ cup green onions, chopped
1 ½ cups shredded Cheddar cheese
½ teaspoon curry powder
½ cup mayonnaise
½ teaspoon salt
8 English muffins, split in half

Steps:

Preheat oven to 400 degrees F (200 degrees C).
In a medium-size mixing bowl, combine olives, green onions, Cheddar cheese, curry powder, mayonnaise, and salt. Mix well.
Spread mixture on English muffins. Cut the English muffins into fourths. Note: If you want to freeze these, now is the time! Arrange the muffin pieces on a cookie sheet.
Bake at 400 degrees F (200 degrees C) for 10 minutes.

Nutrition Facts : Calories 167.9 calories, Carbohydrate 13.7 g, Cholesterol 13.7 mg, Fat 10.4 g, Fiber 1.4 g, Protein 5.3 g, SaturatedFat 3.4 g, Sodium 376.6 mg, Sugar 1.2 g

CHOCOLATE-OLIVE OIL CRISPS

Chocolate-Olive Oil Crisps image

In these chocolate cookies, olive oil stands in for butter which results in a crisp texture and more intense cocoa flavor. A touch of honey in the dough lends a deeper sweetness than sugar alone. Delightfully snackable on their own, these crisps also work well alongside a bowl of fruity sorbet.

Provided by Lauryn Tyrell

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Time 1h40m

Yield Makes about 54 cookies

Number Of Ingredients 10

Ingredients

3/4 cup unbleached all-purpose flour
1/3 cup Dutch-process cocoa powder, sifted
1/2 teaspoon baking soda
1/8 teaspoon kosher salt
1/4 cup extra-virgin olive oil
3/4 cup granulated sugar
1 large egg, lightly beaten
2 tablespoons honey
3/4 teaspoon pure vanilla extract
Sanding or turbinado sugar, for rolling

Steps:

Whisk together flour, cocoa, baking soda, and salt. In a separate bowl, whisk together oil, granulated sugar, egg, honey, and vanilla. Stir in flour mixture, then cover and refrigerate at least 30 minutes and up to 1 day.
Preheat oven to 350°F. Roll level teaspoons of dough into balls and coat in sanding sugar. Place on baking sheets lined with parchment, spaced about 2 inches apart. Refrigerate until firm, 15 minutes.
Bake, rotating sheets once, until cookies are flattened and set around edges, 10 to 12 minutes. Let cool completely on sheets. Store cookies in an airtight container at room temperature up to 1 week.

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