Olive Abundance

Being a lover of dirty-filthy-naughty martinis I have enough leftover olives (sans au jus) to string and use as garland for the Christmas tree in Rockefeller Center. Being of the mind that wasting food is as much of a sin as throwing money out the window, I decided to make a couple of dishes featuring these gorgeous green balls of sodium infused bliss.


1/2 pound pitted mixed olives
1 small clove garlic, minced
2 tablespoons capers
2 to 3 fresh basil leaves
1 tablespoon freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil

Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve or place on a cracker and top with shredded parmesan cheese.


I doubled this recipe and still have more than enough olive left over to make……


•2 cups warm water
•2 teaspoons dry yeast
•4 1/2 cups (about) all-purpose flour
•2 teaspoons salt
•3 tablespoons olive oil
•24 black or green brine-cured olives – pitted, halved
•1 tablespoon chopped fresh rosemary or 1 1/2 teaspoons dried

Place 2 cups warm water in large bowl. Sprinkle dry yeast over; stir with fork. Let stand until yeast dissolves, about 10 minutes.

Add 4 1/4 cups flour and salt to yeast mixture and stir to blend well (dough will be sticky). Knead dough on floured surface until smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 10 minutes OR let your KitchenAid Mixer to the work for you! Form dough into ball. Oil large bowl; add dough, turning to coat. Cover with plastic wrap and let rise in warm area until doubled, about 1 1/2 hours. Punch down dough; knead into ball and return to same bowl. Cover with plastic wrap and let rise in warm area until doubled, about 45 minutes.

Coat 15×10-inch baking sheet with 1 tablespoon oil. Punch down dough. Transfer to prepared sheet. Using fingertips, press out dough to 13×10-inch rectangle. Let dough rest 10 minutes. Drizzle 2 tablespoons oil over dough. Sprinkle olives and chopped rosemary evenly over. Let dough rise uncovered in warm area until puffy, about 25 minutes.

Preheat oven to 475°F. Press fingertips all over dough, forming indentations. Bake bread until brown and crusty, about 20 minutes. Serve bread warm or at room temperature.

Focaccia Steps 



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