BUSSY DAYS

OLIVES

Last Month In April.  It was a fun Monday, started in the morning a good worked out but not very strenuous exercises, that was just what I need. In the afternoon, I was relaxing at home and enjoy dressing up my preserved Kalamata olives and ready for eating.  I would have a lot of recipes using these olives, but of course,  when the family come home, they would enjoy eating the dressed olive to accompany with wine and cheese.  I could not help it today. I decided to bake the pizza with olive topping.

The olive was preserved with brines and to dress to serve.  Every time I need the olive, simply take some from the large jar, rinse with water a few times to have a less salty taste.  Place the olives in a bowl, add dry herbs-oregano, rosemary, chilli flakes and olive oil. Toss to mix, and the olives are ready to eat.  I love to keep readily dressed olives in jars, add extra herbs and top up with more olive oil, put the lid on tightly.  Keep it in the dark place.  When it is open, keep refrigerated.

Pizza with olive was pleasant enough but added proper tomato sauce and sliced fresh tomato the result could be better.

Tuesday, a fun baking day.  Olive bread, of course, it's a challenge, though. Is it working? Is it a disaster?.  However, I love to try.  I had baked olive bread before, and It was not too bad, but this time I like to be better.

Sourdough Bread with Olive.

500 g plain flour
2 teaspoons salt
1 cup warm water and more
2 gr dry yeast
100 mil liquid sourdough
2 tablespoons olive oil
2 cups pitted kalamata olives and herbs

Place the flour, salt and yeast in a large bowl, add the warm water, and the liquid sourdough.

The dough after the first proofing.

The dough before proofing

Mix together to make a soft dough, leaf it in the bowl, cover proof it for a few hours.  (I prepared the dough at night and the following morning continue to work with the dough)

In the morning the dough has doubled.  Cut the dough into two about 455 gr each.  Shaping could take place.

Mix pitted olives with the herbs and oil.
The dough was ready for the final shaping, add the olive and roll it in.

After shaping

Second proofing, ready for baking

They both looked the same, almost a round shape.  After the final proofing, the bread was baked in a very hot oven at 220 C for 26 minutes.

The sourdough bread looked beautifully golden brown.  Freshly baked, they need to cool on a wire rack.

Freshly Baked Olive Bread

Sliced Olive Bread

The joy was not only eating it but preparing, baking and cutting it.  The crust was crunchy and yet chewy, and the crumb was soft.  It was successful baking.

The Olive is the master for this week, talk about olive, learning more about it, cooking with olive, eating and celebrate.  And What Next.  Tapenade making should be another fun to do, then you need baguette to serve with, it will be a part of our Friday.   Having a plan is always exciting, what the day brings otherwise.  I have started to prepare a new sourdough starter, and it is ready by Sunday.  ON Monday I could bake a sourdough baguette, it is the hardest French bread to achieve.

Sourdough Baguette.
The baked baguettes were good enough, not really the best, but it's a good start.

Fresh Baked Baguette

The Sliced Baguette

Definitely, this weekend we won't' be outing far away, but the Maffra and Sale motoring on Wednesday was enjoyable, managed to stop at the Bushies Bakery at Glengarry to get the famous hot cross buns which everyone talks about.

Tapenade
The fresh harvest olive, a cup pitted olives
1 tablespoon capers
2 anchovies
1 clove garlic
2 tablespoons olive oil
Fresh basil

Place these ingredients in the food processor, process/chop and blend until smooth.
Scoop the tapenade and place it in a jar or a bowl with cover.

Method
Place olives, anchovies, garlic and capers in a small food processor.  Process until mixture is very smooth.
With the motor running, slowly add 2 tablespoons oil, in a thin steady stream, until mixture forms a thick, smooth paste (adding oil slowly prevents the tapenade from separating)
Transfer tapenade to a small bowl.  Stir in 2 teaspoons lemon juice, or more if desired.  Season with pepper.  Transfer to a sterilised glass jar or container.  Pour remaining 2 teaspoons oil over tapenade to cover the surface.  Store in the refrigerator for up to 7 days.

So far, I have not made this Tapenade, and in fact, I could not remember where did I get the recipe from.  Indeed it was a part of Friday's plan, but it did not work out.

Last April was busy and a lot of productive days and all were about olive, mostly!
Easter was good; however, not everyone comes home, but we had a lovely time with Susan, her husband Tris and her dog Alfie.


It is good to have plans and recorded, and it is delightful to looking back.




Until Next Post
Susy