Smashed Kalamata Olive Dip With Garlic And Herbs Recipes

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.

HERB JAM WITH OLIVES AND LEMON

Steps:

• 1. Put the garlic cloves in a large steamer basket set over a pan of simmering water and top with the spinach, parsley, celery, and cilantro. Cover and steam until the garlic is soft and the greens are very tender, about 15 minutes. Let cool, then squeeze the greens dry, finely chop, and set aside. Using the back of a fork, mash the garlic cloves.
• 2. In a medium cazuela set over a flame-tamer or in a heavy-bottomed skillet, heat 1 tablespoon of the olive oil until shimmering. Add the mashed garlic, olives, paprika, cayenne, and cumin and stir over moderately high heat for 30 seconds, or until fragrant. Add the greens and cook, mashing and stirring, until soft and dry and somewhat smooth, about 15 minutes.
• 3. Remove from heat and let cool to room temperature. Mash in the remaining olive oil. Refrigerate, closely covered, for at least 1 day and up to 4 days.
• 4. To serve, return to room temperature. Stir in the lemon juice and season with salt and pepper. Pack in a serving dish and serve with crackers or semolina bread .

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.

KALAMATA OLIVE AND GARLIC BUTTER

Steps:

• In a medium-size bowl, whip 1/2 cup unsalted butter (room temperature) until fluffy.
• Combine the softened butter and other ingredients together until they are completely blended.
• For the flavor to better penetrate the butter, allow it to stand at cool room temperature for a few hours before refrigerating.
• Compound butters may be stored in freezer, tightly wrapped. Use a sharp knife dipped in hot water for cutting the frozen butter.

MASHED POTATOES WITH OLIVES, GARLIC AND HERBS

Steps:

• Marinate chopped olives in extra virgin olive oil for 30-60 minutes.
• Combine milk, cream and garlic cloves in a medium saucepan. Bring gently to a boil. Reduce heat to low and simmer until garlic cloves are soft, about 30 minutes. Remove garlic cloves and mash (or puree). Return mashed garlic to the milk and cream mixture. Add butter and stir until melted. Set aside and keep warm.
• To boil the potatoes, peel and cut into large pieces. Place in a 3-quart saucepan with cold water to cover. Add 1 teaspoon salt and bring to a boil. Lower the heat to a simmer and cook until potatoes are tender, about 20 minutes. Drain well, transfer to a mixing bowl and mash with potato masher.
• When the potatoes are mashed, gradually add the warm milk, cream, garlic and butter mixture. Continue to mash until creamy. Season with salt, pepper and herbs and then carefully fold in the marinated olives.
• Serve immediately or keep warm in the top of double boiler, covered with plastic wrap or foil, over simmering water until it's ready to be served.