Smashed Kalamata Olive Dip With Garlic And Herbs Food

KALAMATA OLIVE AND GARLIC BREAD

Steps:

• In a medium bowl dissolve sugar in 1/2 cup warm water. To proof yeast, stir in yeast and let stand for 5 to 10 minutes in a warm place.
• Preheat oven to 105 degree F (40 degrees C). Warm an oven-safe bowl in the oven.
• Place flour in bowl of food processor. Add salt and pulse for a few seconds.
• Start food processor. Pour proofed yeast into flour through hole. Immediately add the additional 3/4 cup warm water, then the olive oil. Process for about 1 minute or until dough ball cleans the sides of the processor bowl. If dough is too wet add a little flour through the top while processing, or if too dry, add a little more water.
• Turn off food processor. Remove lid and transfer dough to the heated bowl. Cover with a plate or plastic wrap.
• Let rise for a half hour in a warm place, like the lukewarm oven.
• In a small bowl, combine minced garlic and chopped olives. Set aside.
• Once dough has risen, transfer dough to a lightly floured board. Make an indentation in the dough and place olive mixture inside. Knead dough 10 times. Bulk of mixture should remain in middle of dough. Form dough into a log or round loaf shape.
• Grease a pie pan (for a round loaf) or a baking sheet (for a log) and dust with cornmeal. Place loaf on prepared pan, cover with greased plastic wrap, and let rise until doubled, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake bread in preheated oven until browned and loaf sounds hollow when tapped, about 30 minutes. Remove from oven and cool on a wire rack.

KALAMATA OLIVE TAPENADE (SPREAD OR DIP)

Steps:

• Add garlic to food processor, blend until minced. Add remaining ingredients except olive oil. Blend until smooth, adding olive oil slowly while the blade is running.
• Adjust ingredients to your liking - Additional pine nuts, parsley or pitted canned black olives will make it less salty and intense in flavor, while additional oil will increase the creaminess. You can also use other fresh herbs such as sage or basil.
• Serve at room temperature.

GRANDMA'S TUSCAN GARLIC BREAD

Steps:

• The quality of the oil is very important for the best results with this recipe.
• Toast the bread under the broiler on both sides to light brown in color.
• While still warm and crisp, rub the smashed garlic cloves all over both sides of the bread.
• Sprinkle with freshly cracked black pepper and salt.
• Drizzle with olive oil all over the slices and sprinkle with oregano and grated cheese.
• Serve immediately.
• Best tasting while still warm and oil hasn't soaked through the bread.
• Dipping Oil Recipe (for fresh bread, not garlic bread)
• 1 cup basil leaves
• 1/4 cup Parmesan cheese
• 1/4 cup roasted pumpkin seeds or roasted pine nuts
• 2 garlic cloves, chopped
• 1/4 teaspoon salt
• 6 Kalamata olives
• 1/4 cup olive oil
• additional olive oil and bread for serving
• Using a food processor, combine the basil, cheese, pumpkin seeds or nuts, garlic, salt, and olives.
• Process until ingredients form a paste Add the 1/4 cup of olive oil until well combined.
• Place a tablespoon of this paste into a flat serving dish. Pour olive oil ( around 4 tablespoons or more) on this paste in your dipping plate and stir, dip your bread into it and enjoy! Makes a little more than 1 cup

HERB AND GARLIC MARINATED OLIVES

Steps:

• Add all the ingredients into a large Ziplock bag then place inside a bowl (in case of leaks) and refrigerate for at least 24 hours before eating - flipping and rotating the bag any time you think about it. Let the bag sit at room temperature for 30 minutes to melt the oil then pour contents into a serving bowl and serve with toothpicks or tongs.

SMASHED KALAMATA OLIVE DIP WITH GARLIC AND HERBS

Steps:

• Put all ingredients except olive oil in food processor and pulse until it is fairly finely chopped up but not mushy.
• If you don't have a food processor, just use a knife and finely chop.
• Add olive oil to cover.
• Serve with slices of hearty bread or crackers.
• It will keep for 3 days.

PASTA ELIAS: OLIVE PASTE SPREAD WITH GARLIC (TAPENADE)

Steps:

• Gather the ingredients.
• Combine all ingredients in the blender and blend for a few seconds until smooth. The paste will be slightly granular.
• Serve as a meze with ouzo or wine, accompanied by small rusks, crusty bread, breadsticks, and/or raw vegetables. Tapanade can also be used as a seasoning for fish or a topping. Note: Adjust amount of vinegar to taste. Classic olive paste has a sharp, tart taste.