Italian Olives Food

ITALIAN FRIED OLIVES

Steps:

• Special equipment: a pastry bag, a plain tip with a 1/4-inch opening
• In a small bowl, combine the cheeses, thyme, and lemon zest. Place the cheese mixture into the pastry bag. Pipe the cheese mixture into each olive.
• Place the flour in a small bowl. Pour the beaten egg in another small bowl and the bread crumbs in a third small bowl. Dredge the olives in the flour. Using a slotted spoon, remove the olives and place in the bowl with the beaten egg. Coat the olives with the egg and transfer to the bowl of bread crumbs. Coat the olives with the bread crumbs.
• In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about 1/3of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer a cube of bread will brown in a couple of minutes.) Fry the olives, in batches, for 30 to 45 seconds until golden brown. Drain the fried olives on paper towels. Cool for 5 minutes.

ITALIAN OLIVES

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, whisk the oil, vinegar, garlic, basil, oregano, pepper flakes and salt; pour over olive mixture; toss to coat. , Cover and refrigerate for at least 3 hours before serving. Store in the refrigerator for up to 3 days.

ITALIAN SPICED OLIVES

Steps:

• Combine all ingredients except oil in a clean jar-shake gently, top with olive oil, shake again and store in the fridge for up to 1 month.

ITALIAN OLIVE BREAD

Steps:

• In a mixing bowl, pour 2 cups flour and add the dry ingredients. Stir to blend.
• Form a well in the flour and pour in the hot water.
• With a wooden spoon, pull flour into the water to form a batter.
• Break the eggs and drop into the batter.
• Vigorously stir the eggs and batter together till the eggs have been absorbed.
• Cut the butter into 2 or 3 pieces and drop into the mixture.
• With a wooden spoon or mixer flat beater, mix till the batterlike dough is smooth and silky, about 2 minutes.
• Stir in flour, 1/2 cup at a time, till the dough is a ball and can be turned out of the bowl onto a floured surface.
• The dough should not be sticky because of the high fat content of the butter and eggs, but if it is, add sprinkles of flour.
• Knead by hand or under a dough hook till smooth and elastic, about 8 minutes.
• Knead with a strong push-turn-fold motion and occasionally lift the dough and throw it back onto the work surface. Be aggressive!
• First rising:.
• Place the dough in a greased bowl and set aside at room temp to rise. (because of its richness, the dough may be slow to rise, but it will double in about 1 1/2 hours - or less if using rapid rise yeast).
• Shaping:.
• Drain the olives and mix the green and black together so they can be uniformly scattered over the dough. Set aside.
• Punch down the dough and turn onto the floured work surface.
• Pat and push the dough into a 14 inch square.
• Allow it to relax for 3-4 minutes before scattering the olives.
• Press the olives lightly into the dough.
• Roll up the dough as for a jelly roll to enclose the olives and place seam side down on a baking sheet/stone.
• Tuck the open ends of the dough under to make a smooth surface.
• Pat the loaf to flatten and shape into an oval about 2 inches thick.
• Second rising:.
• Cover the loaf with waxed paper or plastic wrap and leave at room temp till puffy, about 30 minutes.
• Preheat oven to 350 20 minutes before baking.
• Uncover the loaf and brush with beaten egg yolk.
• Bake in oven till richly browned, about 45 minutes. (Watch your time, depending on how your oven heats - don't over brown, but bake till the loaf sounds a bit hollow when tapped).
• Place on a rack and cool for at least 10 minutes. Serve warm or at room temperature.