Kalamata Olives (and a bit of a ramble...)

[CheerioLounge]

The "Old Man" next door's DD & SIL just went back to Florida after spending most of the winter here. They are vegan and left a bunch of food that the "Old Man" won't eat, so he brought it over to us. Among the items he brought was a huge jar of Kalamata olives in brine with red wine vinegar and EVOO. I'm not really a big fan of olives, but I don't want them to go to waste. Aside from using them as table olives to munch on or putting them in a salad or a tapenade, what can I do with them? I'm thinking bread...

Anyone out there got a good, dense bread recipe that the olives will work in?

 

[Wannabefree]

Those are great chopped up into pizza and spaghetti sauces

Bread...lemme see.....do ya want to 2 pound loaf? I'll assume ya do

Olive Bread

1 1/4 c. water
3/4 c. chopped olives
1 tbsp. olive oil
4 c. bread flour
1 tbsp. sugar
1 1/2 tsp. dried italian seasonings
1 tsp. salt
1 1/4 tsp. yeast

This is a bread machine recipe, so you blend wet ingredients first, then add the dry ingredients slowly if you don't have a bread machine. If you DO use a bread machine you add wet ingredients then dry to the machine, and then the yeast goes in last. Set the machine cycle on "basic white."

 

[DrakeMaiden]

I think I posted a recipe for sourdough olive loaf in the recipe section, probably on a sourdough thread. You could try making it with yeast if you don't have sourdough starter. It has rosemary in it and is really good. I used to follow the recipe exactly, but now I just treat it like any other bread recipe and don't do any of the fancy extra steps.

 

[CheerioLounge]

Thanks WBF and DM!

WBF - I'm still in the "Bread Making for Dummies" stage, so a few questions... :/ If I'm not using a machine, I proof the yeast in warm water with the sugar first? Then add the oil and salt, then slowly mix in the rest of the dry ingredients? When would I add the olives?

And does it have to be olive oil? I also only have AP flour...

 

[Wannabefree]

I'd add the olives with the dry ingredients, or last. Yes you can/probably should proof the yeast. And yes you can use a different kind of oil. AP flour should also work just fine.

 

[CheerioLounge]

Cool! Thanks Miss Cindi!

 

[Wannabefree]

Cool! Thanks Miss Cindi!

YW! My goodness ya sound like Buffy when ya call me "Miss Cindi"

 

[CheerioLounge]

Well that is your name, isn't it? I prefer it over WBF, but I'll call you whatever you want!

 

[Wannabefree]

Well that is your name, isn't it? I prefer it over WBF, but I'll call you whatever you want!

Well maybe it is and maybe it aint It just sounds funny to me when folks put the "Miss" on the front of it but that's almost always what the boy calls me. Ya'll are just funny

 

[CheerioLounge]

Well that is your name, isn't it? I prefer it over WBF, but I'll call you whatever you want!

Well maybe it is and maybe it aint It just sounds funny to me when folks put the "Miss" on the front of it but that's almost always what the boy calls me. Ya'll are just funny

I think it was Buff that got me calling you that! As kids we were taught to call women who would allow us to use their first name Miss " ". I just think it's respectful.