Tapenade (Olive Spread)
250 ml (1 Cup) Olives South Africa Black olives, pitted
2 x 50 g cans anchovies in oil
30 ml (2 T) capers, drained
62,5 ml (¼ cup) Olives South Africa Extra Virgin Olive Oil
30 ml (2 T) lemon juice
freshly ground black pepper
Place the olives, anchovies with their oil and capers into a food processor or blender and chop to a paste. Add the olive oil and lemon juice while the machine is running. Blend to a paste. Taste and season with black pepper.
Use as a spread on toasted French bread, pita breads or crackers to serve as a snack with drinks. Spread over a pizza base before adding the topping.
Mix into warm pasta, or thin down with a little olive oil and wine vinegar and use as a dressing over potato salad.
Chicken with Olives
(5-6 Servings)
8 -10 chicken pieces (thighs and drumsticks)
flour for dusting
4 cloves garlic, crushed
2,5 ml (½ t) dried or 7,5ml (1½ t) freshly chopped mixed herbs
2,5 ml (½ t) Seasoned sea salt
30 ml (2 T) cider vinegar
30 ml (2 T) Olives South Africa Extra Virgin olive oil
250 ml (1 cup) Olives South Africa black olives, pitted and sliced
62,5 ml (¼ cup) sliced sun-dried tomatoes
1 bay leaf
30 ml (2 T) brown sugar
62,5 ml (¼ cup) dry white wine
125 ml (½ cup) chicken stock
olives and sun-dried tomatoes to garnish
Dust chicken pieces with flour. Mix garlic, herbs, salt, vinegar and olive oil together and brush over the chicken. Place the olives, sun-dried tomatoes and bay leaf in an ovenproof dish and arrange the chicken pieces, skin side up, on top. Sprinkle with brown sugar and carefully pour the wine and chicken stock down the side. Bake open at 180ºC (350ºF) for 45 minutes until browned and cooked through. Garnish with extra olives and sun-dried tomatoes and serve with rice, pasta or baked potatoes and a crisp, fresh salad
Olive Oil Herb Dressing
Large bunch of fresh parsley
Handful of chopped chives, spring onion or basil
1 clove of garlic
200ml Olives South Africa Extra Virgin Olive Oil
60 ml Balsamic Vinegar
45 ml Fresh Lemon Juice
Salt and freshly ground black pepper to taste
Put all the ingredients in a blender and process until smooth. Season to taste. Keep in a glass bottle in a cool place. Do not refrigerate.
Focaccia
(makes 2 large breads)
1 large bunch of spring onions, sliced
1 large red onion, sliced
O.S.A Extra Virgin Olive Oil
1 kg white bread flour
20g packet instant dry yeast
25 ml (5 t) sugar
25 ml (5 t) salt
625ml (2½ cups) tepid water
± 100 g Olives South Africa black olives, pitted and chopped
Olives South Africa Extra Virgin Olive Oil to drizzle
Seasoned sea salt
Fresh rosemary and thyme or basil chopped
Preheat the oven to 180ºC. Place the spring onions and red onions on a baking tray and drizzle with olive oil.
Roast for 15 minutes.
Combine flour, yeast, sugar and salt.
Make a well in the middle, add half the tepid water and mix well.
Now add the rest of the water and, using your hands, mix to form a dough and knead for at least 5 minutes. Sprinkle dough with flour, place in a large bowl, cover and leave in a warm place until the dough has doubled in size. Knock the dough
down, place it on a floured surface and roll into a large rectangle (about 1 cm thick). Place onto an oiled baking tray.
Add onions and olives. Drizzle generously with olive oil, season with salt and sprinkle with the herbs. Leave for
30 minutes and then bake for about 30 minutes or until nicely browned.
Serve warm as a snack, a starter or with grilled meat.
Gazpacho
3 slices bread without crusts
300ml canned tomato juice
750g tomatoes, blanched, peeled and chopped
1 green pepper, seeded and chopped
1 red pepper, seeded and chopped
½ cucumber, peeled and chopped
3 cloves garlic
3-5T red, white or sherry vinegar
For garnish:
½ cucumber, peeled and diced
small croutons
hard boiled eggs, diced
1 onion, finely diced
green or black olives, chopped
Soak bread in tomato juice for a few minutes then squeeze bread, reserving juice. In a large bowl mix bread, garlic, peppers, cucumber and tomatoes. Puree mixture in batches in a blender or processor to a smooth paste. Stir in the reserved tomato juice. Add vinegar, olive oil and salt and pepper. If the mixture is too thick, thin with cold water. Chill soup for a couple of hours. Add handful of ice cubes before serving (if you wish).
Serve with bowls of garnishes.
Moroccan Olive Salad
500ml stoned, chopped olives
juice of 2 large lemons
1t paprika
½ t cayenne pepper
1clove garlic, finely minced
1t salt
3T olive oil
3T chopped fresh parsley (preferably flat-leafed variety)
Rinse the Olives briefly under running water and place in a salad bowl. Add all the remaining ingredients and toss to mix well. Cover and chill before serving.
Green Bean & Potato Salad
500g cooked green beans
4 large cold boiled potatoes
4T chopped spring onions
2T black olives
2T chopped parsley
8T olive oil
6T lemon juice
2T vinegar
1t sugar
1t salt
¼ t freshly ground black pepper
Place the beans in a bowl. Slice the potatoes and mix lightly with the beans. Sprinkle with the chopped spring onion, olives and parsley. Mix the olive oil, lemon juice and vinegar in a bowl. Add the sugar, salt and freshly ground black pepper. Whisk well and pour over the salad.
Broccoli with Black Olives
1kg broccoli
375ml water
2t salt
3T olive oil
1 clove garlic – finely chopped
6 grindings black pepper
200ml stoned black olives, halved
4T grated Parmesan cheese
Wash the broccoli and trim the stalks. Break the floweret’s into fairly large bunches. In a large saucepan bring the water to a boil, add salt and broccoli, cover and cook for 10 minutes. Drain the broccoli, reserving the water in which it was cooked. Heat the oil in a large frying pan. Add the garlic and pepper and fry over a low heat for 5 minutes. Add the broccoli and cook for 10 minutes, stirring frequently. Add some of the water in which the broccoli was cooking if the pan gets too dry. Add the olives to the pan and continue to cook for 2 minutes. Turn into a warm serving dish, sprinkle with Parmesan cheese and serve at once.
Peppers & Olives Oven Dish
2 yellow peppers
2 green peppers
2 red peppers
2 brinjals
2 medium carrots
1 large onion
8 cherry tomatoes
10 black olives
Olive oil
Mozzarella cheese (grated)
Clean peppers and cut them into strips. Slice brinjals fairly thickly. Julienne carrots. Chop onion into fairly large chunks. Mix the peppers, brinjals, carrots and onion in an oven proof dish. Season and add tomatoes and olives. Toss in olive oil. Sprinkle with grated Mozzarella cheese. Bake at 180°C until ready.
Fish with Feta & Olive Topping
750g filleted fish portions, fresh or frozen
Salt and freshly ground black pepper
125ml olive oil
60ml freshly squeezed lemon juice
250ml Feta cheese, roughly crumbled
250ml black olives, stoned and halved
100g flaked almonds
If using frozen fish, defrost completely in the fridge before using (no matter what the package says.) Preheat the oven to 220°C. Skin the fish, if fresh, and place in a single layer in a baking dish that fits snugly. Season with a little salt and pepper and drizzle over the lemon juice and olive oil. Scatter the Feta cheese, olives and almonds on top and bake uncovered for about 20 minutes, or until the fish is cooked through.
Chicken with Olive & Lemons
8 chicken pieces, fat removed
2 large onions, chopped
2 garlic cloves, chopped
1T ginger root, grated
1 cinnamon stick
1 bunch fresh coriander, chopped
2T fresh parsley, chopped
1T fresh lemon juice
½ turmeric
80ml olive oil
60ml black olives, pitted and chopped
1 small lemon, preferably preserved
Combine onion, garlic, ginger root, cinnamon, 3T of the coriander, parsley, lemon juice, turmeric and olive oil. Add 1 cup of water to the mixture and place in a stove-to-oven casserole. Arrange chicken on top in a single layer and bake at 190°C for about 45 minutes. Remove from the oven and leave for 5 minutes. The dish can be made ahead to this point. If using a preserved lemon, chop finely. If using a fresh lemon, peel, remove pips and quarter and chop the segments. Remove chicken pieces from the sauce. Add olives and lemon to sauce and simmer about 5 minutes until it thickens. Return chicken to the stove, heat through and sprinkle with the remaining chopped coriander. Serve with brown rice.
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