Olives are popular around the world and are also healthy. Whether green or black, olives are said to contain many beneficial antioxidant and anti-inflammatory nutrients, and the dozens of varieties available offer a wealth of different tastes and textures. The recipes below are best made with olives from one of the olive bars now in many specialty food stores, rather than canned or bottled versions. Select an assortment from one of these bars and find out which varieties you like best.
Olive, Sundried Tomato & Cheese Bread
1 cup all-purpose flour
1 Tbsp baking powder
¼ tsp salt ½ tsp black pepper (preferably freshly ground)
3 eggs ½ cup milk
5 Tbsp olive oil ½ cup chopped pitted black olives
1 cup shredded sharp cheddar cheese
2 Tbsp finely chopped green onions or chives
10 oil-packed sundried tomatoes, blotted dry and chopped
Preheat oven to 375° F. Butter and flour a 9X5-inch loaf pan (or two smaller loaf pans, which is my preference; you'll have to reduce the cooking time if you use these). In a large bowl, whisk together the flour, baking powder, salt and pepper. In a medium bowl, whisk together the eggs, milk and olive oil. Make a well in the dry ingredients; pour the egg mixture into the well and gently stir with a rubber spatula until ingredients are just combined.
Add the olives, cheese, green onions and sundried tomatoes and fold these in until evenly distributed. Turn mixture into the prepared pan(s) and bake for about 50 minutes (for large loaf pan), or until golden brown and a tester inserted into the centre of the bread comes out clean. Allow to cool in the pan for 10 minutes then turn out onto a wire rack. Serve warm or at room temperature.
Olive Bruschetta
1 cup pitted black olives
1 or 2 cloves of garlic, minced
2 tsp balsamic vinegar
1 heaping teaspoon drained capers
1 tsp olive oil
Process the above ingredients in a food processor until a chunky paste forms, stopping machine occasionally to scrape down sides.
1+ 1/3 cups chopped fresh tomato
2 Tbsp finely chopped green onion
1 Tbsp shredded fresh basil
1 Tbsp olive oil
Salt and freshly ground black pepper to taste
Combine above ingredients in a small bowl. Preheat oven to 425 degrees.
One French baguette, approximately 12 inches long, cut into half-inch slices
2 Tbsp olive oil
½ cup freshly grated Parmesan cheese (or a mixture of Parmesan and mozzarella or Fontina)
To make toast, lightly brush both sides of the baguette slices with the olive oil. Place slices on a baking sheet and bake for about five minutes or until golden brown, turning slices over halfway through cooking time.
To assemble bruschetta: Spread about one teaspoon of the olive mixture on each toasted bread slice; top with about one tablespoon of the tomato mixture, then sprinkle with Parmesan cheese. Bake for three to four minutes or until cheese melts. Serve immediately. Makes about 20 pieces.
Chicken Marbella
This is a great dish for a dinner party, since most of the preparation is done a day ahead. Serve over couscous or basmati rice.
8 whole chicken legs, skin on (or 16 drumsticks and thighs if that’s all you can find)
5 garlic cloves, crushed
2 Tbsp finely chopped fresh oregano
3 Tbsp red wine vinegar
3 Tbsp olive oil
1 cup chopped pitted green olives
2 Tbsp capers, plus 2 Tbsp of the juice from their jar
10 Medjool dates, pitted and quartered
2 bay leaves
¼ tsp kosher salt
Several generous grinds of black pepper
½ cup dry white wine
1 Tbsp liquid honey
Place the chicken in one or two large plastic food bags and add all remaining ingredients except the wine and honey. Seal the bag and turn a few times to mix everything together well. Let the chicken marinate in the fridge for at least 24 hours (this is essential), turning the bag a few times during that period to make sure all ingredients stay mixed.
Preheat oven to 350 degrees. Place the chicken and marinade mixture into a large shallow baking dish (remove bay leaves). Whisk together the wine and honey and pour evenly over the chicken. Bake for about 50 minutes, basting meat two or three times with the cooking juices, until meat is golden brown on top and cooked through. Sprinkle dish with additional chopped fresh oregano if desired. Makes four generous servings.
Angela Shellard is a selfdescribed foodie. She has done informal catering for various functions. Contact: [email protected].
