[CH] spicy olive recipes

Judy Howle (howle@ebicom.net)
Sun, 19 Apr 1998 10:49:05 -0500 

ZOV'S OLIVE SALAD WITH TAHINI 

    From Zov Karamardian of Zov's Bistro in Tustin. Serve as an appetizer
with pita bread. The salad is best right after it's dressed, although you
may assemble the salad components and the dressing ahead of time. You may
also halve the recipe, if desired. 

    INGREDIENTS: 

    Salad 

    -- 4 cups green olives, halved and pitted 
    -- 2 large tomatoes, halved, seeded and chopped 
    -- 1 cup coarsely chopped toasted walnuts 
    -- 1 bunch cilantro, chopped 
    -- 1 bunch parsley, chopped 
    -- 1 bunch green onions, chopped 
    -- 4 garlic cloves, minced 
    -- 1 jalapeno, finely minced 
    -- Juice of 1 lemon Tahini Dressing 
    -- 1 cup tahini 
    -- 1/2 bunch parsley, coarsely chopped 
    -- 1 garlic clove, chopped 
    -- 1/2 cup lemon juice 
    -- Salt and freshly ground pepper to taste 

    INSTRUCTIONS: Combine all salad ingredients in a large bowl. 

    To make the dressing: Combine the tahini, parsley and garlic in a food
processor; process until the parsley is almost pureed. With the motor
running, add the lemon juice and enough water ( 1/2 cup or more) to bring
the mixture to the consistency of creamy salad dressing. Season with salt
and pepper. 

    Add the tahini dressing to the salad (you may not need all of it). Toss
well. Taste and adjust seasoning. Yields about 7 cups. 

    COLLEEN MCGLYNN'S MARINATED DRY-CURED OLIVES 

    Former restaurant chef McGlynn and her husband Ridgely Evers produce
olive oil from their 4,500 trees in Healdsburg. McGlynn likes to marinate
dry-cured olives, blanching them first to remove some of their salt. 

    INGREDIENTS: 

    -- 4 cups dry-cured black olives 
    -- 3 garlic cloves, peeled and crushed 
    -- 2 sprigs fresh rosemary 
    -- 2 sprigs fresh thyme 
    -- Zest of 1 lemon, removed with a vegetable peeler 
    -- Zest of 1 orange, removed with a vegetable peeler 
    -- 3 fresh or 2 dried bay leaves 
    -- 4 whole dried red chiles 
    -- 3/4 cup extra virgin olive oil 
    -- Lemon juice or red wine vinegar (optional) 

    INSTRUCTIONS: Bring a medium pot of water to a boil over high heat. Add
the olives and simmer for 15
    seconds, then drain well. 

    Place all remaining ingredients in a saucepan over low heat. When the
mixture is warm, remove from heat. Add the olives and toss. 

    If the olives need more acidity, add lemon juice or a splash of red wine
vinegar. Let marinate for a few hours at room temperature before serving. 

    Refrigerate for longer keeping, but bring to room temperature before
serving. Yields 1 quart.
 
 
    OAKVILLE GROCERY'S SPANISH OLIVE MIX 

    Check specialty food markets for Spanish olives such as Arbequina,
Manzanilla and Farga Aragon. If you can't find them, substitute other
unpitted olives, aiming for a variety of colors, sizes and textures. 

    INGREDIENTS: 

    -- 3 cups unpitted Spanish olives 
    -- 2 tablespoons olive oil 
    -- 2 tablespoons balsamic vinegar 
    -- 2 garlic cloves, minced 
    -- 1 teaspoon minced fresh thyme 
    -- 1 teaspoon minced fresh oregano 
    -- 1/4 teaspoon minced fresh rosemary 
    -- 1/4 teaspoon hot red pepper flakes 
    -- Zest of 1/2 orange, removed with a zester 

    INSTRUCTIONS: Combine all ingredients in a large bowl. Let stand at
cool-room temperature for at least 12 hours before serving. 

    Olives may remain at room temperature for up to 36 hours but should be
refrigerated after that. 

    Yields 3 cups.  

    ALLISON'S BAKED KALAMATA OLIVES 

    San Francisco event planner Allison Rodman got the recipe for these warm
seasoned olives from a former Bay Area caterer. 

    INGREDIENTS: 

    -- 1/3 pound kalamata olives 
    -- 1/4 teaspoon fennel seed, lightly crushed 
    -- 1 strip orange peel 
    -- 1 garlic clove, peeled and smashed 
    -- 1/2 cup red wine, or enough to barely cover olives 

    INSTRUCTIONS: Preheat oven to 350 degrees. 

    Combine all ingredients in an ovenproof ramekin. Bake until the olives
are hot, about 15 minutes. 
    Cool 5 minutes before serving. 

    Serves 8. 

   
    ITALIAN GREEN OLIVE SALAD 

    Adapted from ``Mediterranean Cooking,'' by Paula Wolfert (revised
edition, HarperCollins, 1994). 

    INGREDIENTS: 

    -- 1 1/2 cups (7 ounces) large brine-cured green olives 
    -- 4 small, tender celery ribs with leaves, finely chopped 
    -- 6 anchovy fillets, soaked in water for 5 minutes, then drained 
    -- 1/2 teaspoon capers (preferably salted), soaked in water 5 minutes,
then drained 
    -- 1/8 to 1/4 teaspoon hot red pepper flakes 
    -- 1 garlic clove, peeled and thinly sliced 
    -- 1 to 2 teaspoons red wine vinegar 
    -- Olive oil 

    INSTRUCTIONS: Rinse the olives under cold running water and drain.
Gently crush each one with the side of a small cleaver. The skin and the
pulp should tear, but do not break the pit. 

    Finely chop together the celery, celery leaves, anchovies and capers. 

    Place the olives in a mixing bowl; add the chopped aromatics, red pepper
flakes and garlic. Add vinegar and
    enough oil to coat. Mix well. 

    Let stand at room temperature for about 2 hours. 

    Yields 2 cups.

    ©1998 San Francisco Chronicle  Page 1/ZZ1 
Judy