New Years Eve Appetizer
- mixed olives (pitted)
- pine nuts (roasted or pan fried)
- garlic (minced, pan fried or raw if you want a pungent flavour)
- parmesan cheese (shredded)
1. In a food processor, pulse olives and pine nuts. I personally did not have a food processor at hand, so I minced it all manually
2. Add garlic and parmesan cheese
3. Serve with olive bread, either homemade with the following recipe, or can be purchased from most bakeries. If short on time, any baguette would work.
For an appetizer, tapenade can be served in a dish with sliced bread on the side or you could make individual crostini's. To make crostini, toast the bread in the oven with a touch of olive oil drizzled on top. Finish by plating the tapenade onto the crostini's and serving.
4. Preheat oven to 350 degrees.
5. Arrange bread slices on baking sheet; brush with oil.
6. Bake until golden, 15 to 20 minutes, rotating sheets halfway through to cook evenly.
7. Plate a spoonful of tapenade onto crostini
8. Serve on a platter
Moroccan Olive Bread Recipe
This was my first attempt at making Olive Bread, which I had been craving for a while. Although I found it to be a bit challenging, and the dough is very sticky, it was worth it! Impress your guests with fresh baked bread that won't require any machinery. Bonus, it doesn't need to rest for too long.
I found this recipe on youtube by Cooking with Thalia
- 3 cups of flour (keep extra flour on the side for kneading)
- 1 1/2 cups of warm water
- 6 oz of black olives cut into small pieces
- 3 tablespoons of olive oil
- 2 tablespoons of thyme
- 1 tablespoon of dry yeast
- 1 teaspoon of sugar
- 1 teaspoon of salt
- Activating yeast: Dilute the dry yeast with the sugar and 3 tablespoons of warm water. Let the yeast mixture rest for 5 minutes. The yeast is active if the mixture expands and bubbles up.
- Making the dough:
2- Add the water, olive oil, thyme, and salt to the yeast mixture.
3- Gradually add the flour to the mixture until the flour is completely diluted. You will end up with a sticky dough.
4- Add the olives to the dough.
5- Cover the dough and let it rest in a warm place for 30 minutes.
- Kneading the dough:
6- After 30 minutes, the dough doubles in volume. Sprinkle generously flour on your working area and place the dough over it.
7- Sprinkle the dough with flour and knead for the next 10 minutes using the palm of your hand. Add flour to the dough when needed until you end up with a malleable non-sticky dough.
8- Shape your breads. You can make round breads by flattening a ball of dough the size of your fist. To make French Baguette, flatten the dough into a disk using a rolling pin, then wrap the disk into a roll.
9- Transfer the breads into a baking pan covered with parchment paper.
10- Cover the breads and let them rest in a warm place for 30 minutes.
- Baking the breads:
11- Preheat your oven to 420 F degrees.
12- Place your baking pan in the lower third of the oven and let them bake for 30 minutes or until done.