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Old 01-18-2013, 02:26 AM   #41
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Originally Posted by Maidrite View Post
Oops this is what I meant
That's more like it!
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Old 01-18-2013, 07:16 AM   #42
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I love olives, black ones, green ones and the brownish ones. Kalamata, Empeltre, Queen, Nicoise, etc. prefer them unstuffed, do like the anchovy stuffed ones though.

I cook a lot with olives too, I make a great North African baked fish which uses potatoes, olives, preserved lemons and sweet peppers, I love it. I throw a few in so many things too, puttanesca sauce, casseroles, use them for dips, pissaladiere. I usually buy them with their stones in and use my garlic press which has an olive pitter in it too like this. Combined Garlic Press & Cherry / Olive Pitter by Kitchen Craft | dennyandsons.co.uk
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Old 01-18-2013, 07:46 AM   #43
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Originally Posted by acerbicacid View Post
I love olives, black ones, green ones and the brownish ones. Kalamata, Empeltre, Queen, Nicoise, etc. prefer them unstuffed, do like the anchovy stuffed ones though.

I cook a lot with olives too, I make a great North African baked fish which uses potatoes, olives, preserved lemons and sweet peppers, I love it. I throw a few in so many things too, puttanesca sauce, casseroles, use them for dips, pissaladiere. I usually buy them with their stones in and use my garlic press which has an olive pitter in it too like this. Combined Garlic Press & Cherry / Olive Pitter by Kitchen Craft | dennyandsons.co.uk
Cool gadget! I want one You should post some olive recipes, I'm sure lots of members will love some new olive ideas!
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Old 01-18-2013, 08:22 AM   #44
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Love them all. My favorites are Kalamata, and those little dry cured Sicilian or Moroccan ones. Especially if they are loaded with chili flakes.
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Old 01-18-2013, 09:13 AM   #45
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It is cool isn't it Snip, glad you like it. So handy, kids like using it so it has an added bonus in that it keeps them quiet for a long time, especially if they like olives and are allowed the stones to strip

Here's a link to one of my favourite olive recipes, it isn't for the faint hearted though, it has really gutsy flavours. Recipes2Share - Pork, Anchovy and Black Olive Stew on Polenta

Here's the recipe for the fish dish. I usually use sea bream or sea bass for this.
For two sea bream about 5 -6 medium potatoes cut into inch slices, a large pinch of saffron, about 2-3 chopped anchovy fillets, 1 largish onion - finely sliced, 2 medium sweet peppers at least one red the other orange or yellow or whatever is to hand, preferably not green, about 2 large cloves garlic, 2 or 3 small preserved lemons (or more if really liked) - quartered with pips and most of the flesh removed, as many green pitted olives as you like (I use a large handful). as many cherry toms as you like too - sorry no hard and fast amounts for some of the ingredients and if you don't have something that's fine too).
About 1 dessertspoons each of fresh chopped thyme, flat leafed parsley and basil. + 1 large sprig fresh thyme.

Put potato slices into a little very lightly salted water and add the saffron which has been dissolved in boiling water. Bring to the boil and turn off the heat for about 30 mins, turning over after 15.

Heat oven to gas mark 7. I don't know if US ovens are the same?

Drain the potatoes and put into a bowl with the anchovies - mix well with some olive oil, season with pepper, place in a layer on a baking tray or shallow casserole type dish. To the bowl (from the potatoes) add a little more oil, onions, peppers, mix well, season and spread over the potatoes and tuck in the sprigs of thyme.

Place on shelf near to top of oven and cook for approx 20-25 mins.

Meanwhile make 3 slashes on each side of the fish and rub in the herb (with s&p) mix and put the rest in the cavities.

Remove dish from the oven and scatter over the olives and preserved lemons, .

Place fish on top and place the tomatoes round the edges, drizzle with oil and cook for approx 15 mins (or until fish is cooked).

Hope you enjoy it.

If I don't have cherry toms I either leave them out or add quartered larger ones.
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Old 01-18-2013, 09:30 AM   #46
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Quote:
Originally Posted by acerbicacid View Post
It is cool isn't it Snip, glad you like it. So handy, kids like using it so it has an added bonus in that it keeps them quiet for a long time, especially if they like olives and are allowed the stones to strip

Here's a link to one of my favourite olive recipes, it isn't for the faint hearted though, it has really gutsy flavours. Recipes2Share - Pork, Anchovy and Black Olive Stew on Polenta

Here's the recipe for the fish dish. I usually use sea bream or sea bass for this.
For two sea bream about 5 -6 medium potatoes cut into inch slices, a large pinch of saffron, about 2-3 chopped anchovy fillets, 1 largish onion - finely sliced, 2 medium sweet peppers at least one red the other orange or yellow or whatever is to hand, preferably not green, about 2 large cloves garlic, 2 or 3 small preserved lemons (or more if really liked) - quartered with pips and most of the flesh removed, as many green pitted olives as you like (I use a large handful). as many cherry toms as you like too - sorry no hard and fast amounts for some of the ingredients and if you don't have something that's fine too).
About 1 dessertspoons each of fresh chopped thyme, flat leafed parsley and basil. + 1 large sprig fresh thyme.

Put potato slices into a little very lightly salted water and add the saffron which has been dissolved in boiling water. Bring to the boil and turn off the heat for about 30 mins, turning over after 15.

Heat oven to gas mark 7. I don't know if US ovens are the same?

Drain the potatoes and put into a bowl with the anchovies - mix well with some olive oil, season with pepper, place in a layer on a baking tray or shallow casserole type dish. To the bowl (from the potatoes) add a little more oil, onions, peppers, mix well, season and spread over the potatoes and tuck in the sprigs of thyme.

Place on shelf near to top of oven and cook for approx 20-25 mins.

Meanwhile make 3 slashes on each side of the fish and rub in the herb (with s&p) mix and put the rest in the cavities.

Remove dish from the oven and scatter over the olives and preserved lemons, .

Place fish on top and place the tomatoes round the edges, drizzle with oil and cook for approx 15 mins (or until fish is cooked).

Hope you enjoy it.

If I don't have cherry toms I either leave them out or add quartered larger ones.
I'm looking for one of those kitchen toys soon! I love things that keep the kids busy
Great recipes too! I love preserved lemon, olives and anchovies. I've always like strong flavours
Thanks for the post!
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Old 01-18-2013, 09:37 AM   #47
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Quote:
Originally Posted by Rocklobster View Post
Love them all. My favorites are Kalamata, and those little dry cured Sicilian or Moroccan ones. Especially if they are loaded with chili flakes.
I've never had dry cured olives. I must try those!
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