Yield 15 Number Of Ingredients 8 Steps:
In a large bowl, mix together flour, yeast, sugar, salt, black olives, olive oil, and water. Turn out dough onto a floured board. Knead until smooth and elastic, 5 to 10 minutes. Set aside, and let rise about 45 minutes, until it doubles in size. Punch down. Knead well again, for about 5 to 10 minutes. Let rise for about 30 minutes, until it doubles in size. Round the dough on kneading board. Place upside down in a bowl lined with a lint-free, well floured towel. Let rise until double in size. While the bread is rising for the third time, put a pan of water in the bottom of the oven. Preheat oven to 500 degrees F (260 degrees C). Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal. Bake loaf at 500 degrees F (260 degrees C) for 15 minutes. Reduce heat to 375 degrees F (190 degrees C). Bake for 30 more minutes, or until done.
Time 1h10m Yield Serves 6 Number Of Ingredients 8 Steps:
Using a meat pounder, crack the olives one by one, leaving the pits intact. Place the olives in a bowl. Stir in the oil, celery leaves, garlic, carrots and lemon. Season to taste with pepper and a dash of salt. Let sit for at least an hour. Serve at room temperature.
Time 2h45m Yield 1 loaf Number Of Ingredients 10 Steps:
In a bowl, mix together flour, yeast, sugar, salt, garlic powder, italian seasoning, black olives, olive oil, and water. Turn out dough on a floured board. Knead until smooth- about 5 to 10 minutes. Let rise about 45 minutes, until it doubles in size and punch down. Knead for another 5 to 10 minutes an let rise for 30 minutes, until it doubles in size. Round the dough on kneading board. Place dough upside down in a bowl lined with a lint-free, well floured towel. Let rise until double in size. While the bread is rising for the third time, put a pan of water in the bottom of the oven. Preheat oven to 450 degrees. Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal. Bake loaf at 450 degrees F for 15 minutes. Reduce heat to 375 degrees and bake for 30 more minutes, or until done.
Yield Makes about 1 1/2 dozen Number Of Ingredients 2 Steps:
Preheat oven to 200 degrees. Line a baking sheet with a nonstick baking mat. Top with orange slices in a single layer, and generously dust with sugar. Bake until the peels are dry and the flesh is translucent, about 2 1/2 hours.
Yield Makes 6 to 8 servings Number Of Ingredients 11 Steps:
Preheat oven to 300°F. Line rimmed baking sheet with foil; brush foil with 1 tablespoon oil. Place tomato halves, cut side up, on baking sheet. Sprinkle garlic and 1 tablespoon thyme over tomatoes; drizzle remaining 1/4 cup oil over. Sprinkle lightly with salt and pepper. Bake until tomatoes begin to shrink and are slightly dried but still soft, about 2 hours. Cool tomatoes on sheet. (Can be prepared 1 day ahead. Store in single layer in covered container in refrigerator.) Roll out pastry on lightly floured surface to 13-inch square. Transfer pastry to 9-inch-diameter tart pan with removable bottom, pressing pastry firmly onto bottom and sides of pan. Trim overhang to 3/4 inch. Fold overhang in and press, pushing crust 1/4 inch above pan. Pierce crust all over with fork; chill 30 minutes. Position rack in center of oven and preheat to 375°F. Line pastry with foil; fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans; bake until crust edges are golden, piercing with fork if crust bubbles, about 12 minutes longer. Cool crust 10 minutes. Reduce oven temperature to 350°F. Meanwhile, using fork, mash mozzarella cheese, goat cheese, and remaining 1 tablespoon thyme together in medium bowl. Season with salt and pepper. Add eggs and cream and stir until mixture is well blended. Spread cheese filling evenly in crust. Arrange tomato halves in filling, cut side up. Place olives between tomatoes. Sprinkle Parmesan cheese evenly over top. Bake until filling is puffed and set, about 35 minutes. Cool 5 minutes. Push up pan bottom, releasing sides. Serve tart warm.
Time 3h20m Yield Makes 1 1/4 cups Number Of Ingredients 3 Steps:
Preheat oven to 250 degrees. Arrange olives on a parchment-lined rimmed baking sheet. Cook until dried and crisp, about 3 hours. Let cool completely. Finely chop olives until almost powdery. Stir in sesame seeds and chile. Seasoning can be stored at room temperature up to 2 weeks.
Number Of Ingredients 6 Steps:
Choose sound black olives, rinse under running water and put in a large bowl. Bring to the boil a large pot of salted water, then pour it over the olives and let soak for ten minutes, then rinse and drain. Arrange the olives on a baking sheet in a single layer and dry completely. You can place the tray next to the fireplace for a few days until the olives are completely wrinkled and dried or you can use the residual heat of the oven, after you baked a pizza, a roast or a cake for example. Alternatively, you can also turn on the oven and heat it to 100°C (212°F), then leave the olive inside until they are dry, as in the picture. When, after a few days, the olives are ready put them in a glass jar with a pinch of salt, thinly sliced chilli pepper, a clove of garlic and a few tablespoons of extra virgin olive oil. Close the jar and shake to evenly distribute the seasonings. Let it rest for a few weeks before eating, shaking often the jar. It can be stored for several months in the pantry.
Time 2h45m Yield 6 servings Number Of Ingredients 13 Steps:
Blanch the tomatoes in salted boiling water, remove, and shock in ice water. Peel the tomatoes and reserve the peel for the fried garnish. Cut each tomato into four pieces and remove the inner seed core. Season the tomatoes with salt, pepper, and extra virgin olive oil. Place the tomato slices on a meat rack, and bake for 1 hour in a 250 degree F oven. Remove the tomatoes from the oven and cool. When the tomatoes are cool, finely dice them and place on paper towels to dry. When drained, season the tomatoes with olive oil, salt, pepper and fresh thyme (you may need just a pinch of red wine vinegar to adjust acidity). In a food processor, add the Kalamata olives and puree to a paste. Remove and set aside. Place a layer of the tomato mixture into a 1-inch round ring mold and pack down. Place a very thin layer of black olive paste into the mold and pack down. Repeat 12 times. Finish with 1 more layer of tomato and pack down. Just before you are ready to serve, heat the tians through in a 300 degree oven. Preheat a fryer to 300 degrees F. Blot the reserved tomato skins with paper towels to dry them of any moisture. Place the skins in the oil and fry just until the water comes out and the skins are crisp and golden. Don’t fry until the skins are brown, you still want a nice reddish color. Remove from the molds onto a chickpea shortbread and top with fried tomato skins. Mix together flours, salt, and cumin and sift. Cut cold butter into flour by hand. Cut chickpea puree into the mixture and add the egg. Mix just until a dough is formed. Wrap with plastic wrap and refrigerate overnight. Preheat oven to 325 degrees. On a lightly floured surface, roll dough out to 1/8-inch thick. With a 1 1/2 inch round cutter, cut out circles and place on a parchment lined sheet pan. Place in oven and bake until golden brown, about 15 minutes.
Time P1m21DT30m Yield 2 kilograms Number Of Ingredients 8 Steps:
Slit the olives down one side. Cover with cold water and leave to soak for 17 days to eliminate bitterness. Change the water every day, then soak in salt water for 3 days, stirring occasionally. You make the salt water by mixing the salt with enough water so an egg will float in the brine solution. Drain, then soak for 3 days in 1 part vinegar and 2 parts water, making sure the olives are covered at all times. Drain and add the garlic, pickling spice, chillies and thyme. Pack in sterile jars and pour on olive oil to cover. Seal and leave for at least 4 weeks. The oil will take on an olive taste and can be used in salads.
Yield Serves 2 to 4 Number Of Ingredients 7 Steps:
Preheat oven to 400°F. Combine garlic, sage and pepper in small bowl. Brush chicken with oil. Sprinkle with garlic mixture. Place in baking pan. Bake chicken 30 minutes. Reduce oven temperature to 325°F. Add olives to pan. Pour wine over chicken. Continue baking until juices run clear when chicken is pierced in thickest part of thigh and legs can be moved easily, basting chicken with pan juices, about 40 minutes. Transfer chicken to platter. Surround with olives using slotted spoon. Degrease pan juices. Pour juices over chicken and serve.
More about “oven dried black olive seasoning recipes”
Time P2DT10m Yield 1 cup, 2 serving(s) Number Of Ingredients 6 Steps:
Lightly crush the olives, without breaking them, and pour into a glass jar with a lid, discarding any oil produced. Add the dried chilies, garlic, and dried thyme if using lightly shaking the jar to ensure equal distribution. Pour in enough red wine vinegar so that the jar’s contents are entirely submerged. Add a dash of lemon juice, seal the jar, and store at room temperature for several days, shaking the jar occasionally.
