Excess of olives
Help. My mom brought over several containers of speciality olives for Christmas. I am the only one in our house that enjoys olives,and could never finish all of them on my own. What can I make with them? I'm going to a party tomorrow night, and thought about bringing some kind of app that calls for olives. What are your best recipes that will help me use up these yummy variety
We had an appetizer of warmed olives in olive oil with herbs at a restaurant a while back.
It was delicious .. I'd never eaten whole olives warmed up, and it was a real treat.
I'd say some rosemary, thyme and maybe a little oregano and some red pepper flakes would do it.
Maybe you could mix some cremini mushrooms in, too.
Olive Bread for Bread Machine
I created this recipe by combining several olive bread recipes.
The olives, rosemary and basil releases a wonderful aroma while it's baking and carries through to the finished product when you eat it. Try it warm spread with butter. It makes wonderful savory toast the next day.
Makes one 2-lb loaf
2 tablespoons olive oil
1/3 cup of brine (juice) from jar of green olives,
1 1/3 cups warm water
2 tablespoons honey
1 teaspoon table salt
1 1/2 teaspoons dried leaf basil
1 1/2 teaspoons crushed dry rosemary
4 cups all-purpose flour
2/3 cup whole wheat flour
2 1/4 teaspoons (or 1 packet) bread machine or instant yeast
1/3 cup drained black olives, sliced into fine rings
1/3 cup drained green olives, sliced into fine rings (pimento stuffed olives ok)
Mix 1/3 cup of olive brine in a 2-cup measure along with 1 1/3 cups warm water.
Add all ingredients (except for the sliced olives) into the bread machine in the order given.
Select Basic or White Bread setting; 2-lb loaf; medium crust.
If required, add more water or flour, a tablespoon at a time, to form a firm, slightly sticky, non-crumbly ball of dough.
Add the sliced olives at the beep.
Makes one 2-lb loaf of olive bread.
I like the mix of olive with capers, lemon, garlic and cream cheese, it is good on Keebler TownHouse Flatbread Crisps,
their new cracker that is great with Hummus also! I have the same problem with the olives right now I haven't tried to freeze
them, yet, hate to risk the texture, but I think if I made this mixture again and froze some it will hold them for a short while, say two-three weeks.