Anyone have some great ideas for using a glut of calamatas?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Yes! Salad niçoise, pissalidière, (anchovy, onion and olive tart), cut up into Israeli couscous with roasted red peppers and olive oil, tapenade made in the food processor.
I love to heat olives with a little oil and herbs and lemon zest just till it warms up then put over rounds or logs of goat cheese and serve with crackers. I have a recipe frm gourmet but I couldn't find it on their website. I'll write it out for you if it sounds appealing to you. I usually make homemade rosemary crackers with it. Recipe also from gourmet.
That sounds delicious. I would love to have the recipe. Thank you so much!
For the olives... 1 cup sliced or chopped olives, 6 T olive oil, 1 tsp grated lemon zest and Some dried herbs.. I like thyme or oregano or both. Maybe 1 tsp total. Heat in a small saucepan over low heat until olives are warm. Serve over 8 oz log of goat cheese.
For the crackers...1 3/4 cup un bleached flour 1 T dried rosemary 1 tsp baking powder 3/4 tsp salt 1/2 cup of water 1/3 cup olive oil. Preheat oven to 450 mix dry ingredients make a well in the center and add oil and water. Sort together then knead with your hands for a minute to get the dough to form. Divide dough into 3 pieces. Roll on ball of dough out on a piece of parchment paper as thin as you can get it. I think it's about 12 or 13 inches in diameter. Slid parchment onto a baking sheet. I use a round one. Bake 5 to 6 minutes or until lightly browned. Break into pieces.
Just to clarify, mix cracker ingredients on a bowl. Lol. Don't want water and oil all over the place!
In a bowl. Good lord.
pierino is a trusted source on General Cooking and Tough Love.
Too bad, it was a damn fine idea to begin with. Tapenade is a good way to use up the olives. You might want to include some green ones like cerignola or castelvetrano. But be sure to include salt packed capers. It's not tapenade without capers, it's just an olive spread.
QueenSashy is a trusted home cook.
Jacques Pepin's black olive tapenade with figs and mint http://www.foodandwine...
Olive bread! Jim Leahy's no-knead recipe produces delicious results.
amysarah is a trusted home cook.
Olive bread is delicious served with cheese - especially goat cheese. Also, there are many tagine recipes (chicken, lamb, etc.) that include olives - with preserved lemons, or dried apricots/prunes, etc.
All great ideas. I just hope I have enough olives! Thanks, everyone....
Let's settle this once and for all, shall we?
The Best Carbonara, According to an Italian
Albondigas from Oaxaca, Mexico
What's New in the Neighborhood
Where to Eat in Modica, Sicily
The Hits Keep Coming