Olives as a main ingredient?

I am craving them in a major way. Know any good dishes/baked goods?

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Bevi
Bevi July 6, 2011

The Silver Palate - Chicken Marbella

http://www.epicurious.com...

Olives are not in any way the main ingredient, but the flavor permeates the dish.

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sexyLAMBCHOPx
sexyLAMBCHOPx July 6, 2011

Fried and/or stuffed Olives. Agree with Bevi on the classic chicken, prunes and olive recipe, Chicken Marbella.

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drbabs
drbabs July 6, 2011

Here's a shortbread:
http://www.food52.com/recipes...

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Summer of Eggplant

A pissaladiere. Or tuna provençal.

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garlic&lemon
garlic&lemon July 6, 2011

Try tapenade: http://www.food52.com/recipes.... The olive spread can be spread on crackers, crostini or pizza, thrown into a myriad of pasta dishes, added to quick breads, yeast breads or biscuits, drizzled on ripe tomatoes, scrambled with eggs, and on and on.

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Sam1148
Sam1148 July 6, 2011

How about a veggie style Muffuletta? With roasted red peppers, zucchini, a chickpea humus, and the olive tapenade. pepperoncini and artichoke hearts would be good in that too. Cheeses would be optional.
A sandwich made this way can last days and gets better the next day. Slicing off sections for work lunches.

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MrsKeller
MrsKeller July 6, 2011

Oh great. Now you got me craving them too!

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Anitalectric
Anitalectric July 6, 2011

Yum, Sam1148. I have been meaning to experiment with muffalettas. What type of bread would you recommend? There is a good brick oven bakery around the corner from me that has all kinds of Italian bread. I think I would make the olive salad with a little bit of carrot, celery...and pepperoncini as you suggest. Thanks!

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Sam1148
Sam1148 July 6, 2011

@antialetric.
Just any kind of artisan type loaf bread with a soft center and crusty outside.
One tech for this type of sandwich..Instead of using hummus. Use white beans (Drained).
Scoop out a 'hallow' in in the bread and blend the bean and bread bits from the hollow spot. To make a paste. (additions of olive oil and lemon juice--basically skipping the thanni element of hummus).
Coating the top and base with the bean mix seals the bread making it a long lasting sandwich that's better the next day and good for several days in the 'fridge.
Wrap tightly and press a bit overnight if you wish.

Making a hollow in the top and bottom and coating that with bean/hummus type paste lets you pile in tons of other stuff and still have a neat sandwich.
You could pile on tons of olive mix, and veggies in that.
(Of course when I do mine I load the hollows with mortadella and salami (g).

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Anitalectric
Anitalectric July 6, 2011

That is genius! Can't wait to give it a try. Thanks for the tips. Will let you know how it comes out

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pierino
pierino July 7, 2011

An olive dish from Ascoli Piena: http://www.food52.com/recipes...
I also love muffalettas (but not the wussy vegetarian ones), the olive salad is the key component that makes it all sing an aria.

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pierino
pierino July 7, 2011

...and, while it wouldn't be a main course, in Venice I did eat some fantastic bread rolls that were studded with whole green olives. Haven't figured out how to do it yet but I'm working on it...

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ibbeachnana
ibbeachnana July 7, 2011

Not sure why my response did not show up the first time so if it is shown twice, sorry.

There is a similar recipe to Marbella, caramelized chicken with olives and prunes that is finished with cilantro and almonds over at Chocolate and Zucchini.

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