Recipes Using Black Olives

BLACK OLIVES WITH HARISSA

Steps:

• In a colander rinse olives under cold water 1 minute and in a large bowl cover with cold water. Soak olives 4 hours to remove excess salt and drain well. To make the harissa: In a mortar with a pestle, an electric spice grinder, or a cleaned coffee grinder, grind seeds fine. If using mortar and pestle, add chiles, garlic, and salt and pound, to taste. If using a spice or coffee grinder, transfer seeds to a small food processor and add chiles, garlic, and salt. Grind mixture to a paste. Add pepper and oil and pound or puree to a coarse paste. In a large bowl stir together the harissa and olives and marinate, covered and chilled, at least 6 hours or overnight. Olives may be prepared 1 week ahead and kept chilled, covered. Serve olives at room temperature.
• Roasted Peppers: Using a long-handled fork, char peppers over an open flame or on a rack set over an electric burner, turning, until skins are blackened, 4 to 6 minutes. (Or to broil peppers on rack of a broiler pan under a preheated broiler about 2 inches from heat, turning every 5 minutes, 15 to 20 minutes, or until skins are blistered and charred.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off pepper tops and discard seeds and ribs.

BLACK OLIVES

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.

HOW TO USE UP OLIVES

Steps:

• Spicy tomato pasta Jazz up a ready-made tomato and chilli pasta sauce by throwing in black olives, capers and chopped anchovy fillets. Stir through long, thin pasta and sprinkle with chopped basil.
• Quick savoury dip Create a quick tapenade by finely chopping pitted olives and a little garlic. Process until smooth, season, then add olive oil to loosen and lemon juice to taste.
• Crispy bruschetta For a summery bruschetta, crush black olives and cherry tomatoes, and spread onto toasted ciabatta rubbed with garlic. Top with peppery rocket leaves, drizzle with oil and season.
• Simple chicken dish Make a marinade with sliced olives, balsamic vinegar, olive oil and seasoning. Coat chicken thighs and leave for 15 mins. Put in a roasting dish with lemon quarters and rosemary leaves. Roast at 190C/fan 170C/gas 5 for 20 mins. Turn and roast for another 15 mins or until cooked through. Serve with the lemons and juices sprinkled over.
• Mediterranean salad Throw together a quick salad with a bag of baby salad leaves tossed with a light dressing. Add cubes of feta, olives and SunBlush tomatoes. Serve with focaccia or other country bread.
• Easy stuffed tomatoes For an easy, prepare-ahead starter or light lunch, stuff scooped-out tomatoes with cooled, cooked rice flavoured with minced garlic, sliced green olives, chopped tomato, lemon juice, and chopped herbs, such as basil or flat-leaf parsley.
• Mayonnaise with a twist Pit and chop olives, add to ready-made mayonnaise, season and add a splash of lemon juice. Mix well before using as a dip for raw vegetables, or spread in a sandwich with salad leaves and ham or salami.
• Chunky veggie sauce Make a rich and chunky sauce using aubergines, red onion, garlic, courgettes, red pepper and a can of chopped tomatoes. Throw in a handful of olives - great as a side dish or stirred through pasta.
• Quick summer tarts Cut 2 circles from a sheet of puff pastry to make quick pizza bases. Score a border 1cm from the edge, then cover with ready-caramelised onions from a jar or ready-roasted red peppers, and sliced tomatoes. Top with black olives, and anchovy fillets before cooking for 15 mins at 220C/fan 200C/gas 7.
• Main-meal salad Lightly dress salad leaves and arrange on a plate. Top with cooked and cooled French beans and baby new potatoes, black olives, halved cherry tomatoes, hard-boiled eggs cut into quarters and tinned tuna chunks. Season before serving.