Oven Dried Black Olive Seasoning Recipes

DRIED BLACK OLIVES

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.

OVEN-DRIED BLACK-OLIVE SEASONING

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.

SUN-DRIED TOMATO, BLACK OLIVE AND MOZZARELLA ORZO GRATIN

Steps:

• Preheat oven to 400 degrees. In a pot of boiling salted water cook the orzo until al dente and drain. Transfer to a large bowl. In a large skillet cook the onion and fennel in the butter over moderately low heat, covered, for 5 minutes. Add the tomatoes, cream mixture, rosemary and salt and pepper and simmer the mixture for 5 minutes. Add the vegetables to the bowl containing the orzo and stir in the sun-dried tomatoes, olives, all but 1/4 cup of the mozzarella cheese, basil and salt and pepper to taste. Transfer the mixture to a buttered 1-quart baking dish and sprinkle with the remaining Mozzarella and Parmesan. Bake for 30 minutes, or until golden brown.

OVEN-DRIED TOMATO TART WITH GOAT CHEESE AND BLACK OLIVES

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.