Recipes with olives

Recipes with olives

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Advertising - Continue reading under 1 Bread with cheese and olives

INGREDIENTS (4 people)◗ 500 g of strength flour ◗ 15 g of fresh yeast ◗ 150 g of gruyère cheese ◗ 100 g of green olives ◗ 1 tablespoon of extra virgin olive oil ◗ 3 dl of water ◗ 15 g of salt
1. Dissolve the yeast in half a glass of water. In a bowl mix the flour with the salt and make a hole in the center. Add the yeast with the water. Stir with a spoon.
Add the tablespoon of oil, continue adding the rest of the water and stirring. Knead. Add the grated cheese to the dough and continue kneading for six or seven minutes.

2. Leave the dough in a bowl covered with a cloth and leave an hour or until doubled in volume. Deflate the dough by pressing with the fist from top to bottom, make a ball and let stand ten minutes. Divide the dough into six equal parts and give them a flat and oval shape half a cm thick.

3. Preheat the oven to 190º C. Flour a baking tray. With a knife make some cuts in the loaves until the dough is transferred. Cut the olives into slices and decorate the breads with them. Cover the loaves and let stand half an hour. Sprinkle the grated Gruyere cheese and bake about 15 minutes until the breads are browned.

2 Potato pie with tapenade and peppers

INGREDIENTS (4 people) ◗ 500 g of strength flour ◗ 15 g of fresh yeast ◗ 150 g of gruyère cheese ◗ 100 g of green olives ◗ 1 tablespoon of extra virgin olive oil ◗ 3 dl of water ◗ 15 g of salt
1. Cook the potatoes in plenty of boiling water with salt until they are tender. Remove from heat, drain well, peel, crush and mix with oil. Pepper and reserve.
2. Crush the olives with the capers and anchovies (with their preservation oil) until a homogeneous preparation is obtained (add more oil if necessary). In a baking dish, put a thick layer of mashed potatoes, cover with a few tablespoons of the cream of olives and finish filling with mashed potatoes.

3. Cut the peppers into strips, sauté in a bottom of oil along with the rolled garlic and herbs. Pour over mashed potatoes and serve warm.

3 Casserole chicken with black olives

INGREDIENTS (4 people) ◗ 8 chicken thighs ◗ 1 onion ◗ 3 garlic ◗ 50 g of black olives ◗ 2 dl of broth ◗ 2 dl of sherry wine ◗ Flour ◗ Olive oil ◗ 2 cloves ◗ Laurel ◗ Pepper in Grain ◗ Salt ◗ Pepper
1. Season the chicken thighs with salt and pepper to taste and lightly pass them through flour. Put a casserole on the fire with a bottom of olive oil and fry the chicken thighs until they are golden brown. Reserve on absorbent paper towels to remove excess oil.
2. Peel and chop the onion and the three garlic cloves. In the same oil, fry the chicken thighs (pouring it if necessary to make it cleaner), fry the onion and garlic. Sauté a few minutes and add a bay leaf, some peppers and cloves.
3. When the whole has taken color, incorporate the chicken thighs, the olives and dip with the Jerez wine. Add the broth, cover and cook slowly 20 minutes.


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