Olive Recipes

Here are a few olive recipes to get you started on your olive journey or for those that are already in love with the olive, some extra recipes for you to try.

Olive Tapenade (easy olive spread)

1 c. pitted green or Kalamata olives

2 cloves of garlic, minced

1/4 c. olive oil

1 t. thyme (optional)

Place all ingredients in a food processor and combine until a nice thick consistency.  If you want it a little chunky process a little less. If you want it a bit smoother, process a little longer.  Serve at room temperature on crusty bread or with some crackers.

Olive Bread

3 Tbsp olive oil

4 cloves garlic, minced

3-4 cups whole wheat flour, or can use regular unbleached

1  tsp salt

1 cup pitted Kalamata olives, chopped

2 tsp yeast

1-1 1/2 cups warm water

In a small pan, saute the garlic with a tablespoon of the olive oil.  Set aside to cool.  Then add the chopped olives.  Now add both ingredients to a mixer or large bowl.  To that you will add, 3 cups of flour and the rest of the ingredients (minus the oil), with 1 cup of water to start.  Mix well.  If mix is too wet, add abot 1/4 cup of the flour.  If it seems too dry, add 1/4 cup of water.  Knead for about 15 minutes.  Put dough in a lightly oiled bowl, and cover with clean towel or plastic wrap.  Place in warm area and let it rest until it doubles in size, about 1 hour.

Take dough out of bowl and punch it down a bit.  Place on floured area and knead for about 15 minutes.  Form into a round loaf and place on greased baking sheet.  Let rise for another hour in warm area.  Preheat oven to 400degree F.  When bread is ready for baking, brush the bread with 2 T of olive oil.  Make an X on the top of the loaf and bake for 25-30 minutes.  Bread is ready when it is golden brown and it sounds hollow when you tap it.  Let cool before slicing.

Garlic Infused Olive Oil

2 cloves of garlic, sliced

1 C. olive oil

Put the olive oil into desired container or bottle.  Place the sliced garlic into the olive oil.  Put the lid on container or cap the bottle.  Let it rest and marinade for 3 days.  Taste the oil and if it is garlicky enough, remove the garlic from the oil.  If you want it stronger, let the garlic marinade for a day or two longer before removing the garlic.  Perfect drizzled on warm toasty French bread with a light sprinkling of salt!

Olive and Oats Moisturizing Facial Cleanser/Mask

2 t. ground oats

2 t. olive oil

1/2 c. hot water

Place ground oats and olive oil in small bowl and add the hot water.  Mix well.  Allow to cool.  To use, gently massage mixture over face.  Can also apply to rough areas such as elbows too.  Allow the mixture to absorb into skin and dry a bit, about 30 minutes.  When dry, rinse off with lukewarm water.  Your skin will be soft!  Make sure to make a fresh batch every time.

Olive Oil and Honey Hair Conditioner

1/2 honey

3 T. olive oil

Place honey and olive oil in small bowl and mix well.  To use, apply conditioner to clean wet hair.  Wrap hair in towel or clean plastic bag.  Let conditioner do its thing for 15 minutes.  When done, unwrap and rinse hair with warm water.  Style as usual.

I hope you do try some of these olive recipes and it gets you to further experiment with wonderful olives.  Enjoy!


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