Recipes

Beer Bread with Olives

Notes: This recipe makes a delicious bread with a crunchy, buttery crust perfect for braai's. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top. You can also exclude olives or switch them with fresh rosemary or feta.

Ingredients:

  • 3 cups flour (sifted)

  • 3 teaspoons baking powder

  • 1 teaspoon salt

  • 1/8 cup sugar

  • 1 can/bottle beer

  • Olives - pitted and sliced in half or quarters. The quantity depends on your taste.

  • 1/2 cup melted butter (1/4 cup will do just fine)

Method:

  • Preheat the oven to 180 degrees C.

  • Mix all the dry ingredients, olives and beer.

  • Pour into a greased loaf pan.

  • Pour melted butter over mixture.

  • Bake 1 hour, remove from pan and cool for at least 15 minutes.

Kalamata Tapenade

Source: Serious Eats

Ingredients:

  1. 1/2 cup pitted black olives

  2. 1 tablespoon drained capers

  3. 2 drained oil-packed anchovy fillets (optional)

  4. 3 medium cloves garlic

  5. 5 basil leaves (optional)

  6. 1 tablespoon loosely packed fresh oregano, marjoram, or thyme leaves

  7. 1 teaspoon Dijon mustard

  8. 1 teaspoon fresh juice from 1 lemon

  9. Extra-virgin olive oil, as needed

  10. Kosher salt and freshly ground black pepper, if needed

Method:

  • Combine olives, capers, anchovies, garlic, basil (if using), other herbs, and mustard in the work bowl and process

  • Scrape down the sides and process until a finely chopped paste forms.

  • Add lemon juice.

  • With the processor running, drizzle in just enough olive oil to loosen to a spreadable paste, about 2 tablespoons.

  • Season with salt and pepper only if needed.

Marinated Olives with crushed coriander seeds and stripes of lemon zest

Source: jamieoliver.com

Notes: Remember to sterilise any jars in 200°C oven.

Ingredients:

  • 1½ tablespoons coriander seeds

  • 1 lemon

  • 400 g Kalamata olives

  • extra virgin olive oil

  • sea salt

  • freshly ground black pepper

Method:

  • Use a pestle and mortar to crush the coriander seeds, but don't let them get too fine.

  • Peel off long thick strips of lemon zest and place in a bowl with the olives.

  • Squeeze the lemon then top with 3 times as much extra virgin olive oil.

  • Add salt, pepper and crushed coriander seeds.

  • Pour the dressing over the olives and leave to marinate.

  • The longer you leave them, the better they'll taste.