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These and other recipes can be found on
the Olives
Australia website.
SAVOURIES
SALADS
DIPS & THINGS
SWEETS
These and other recipes can be found on
the Olives Australia website.
~ Savouries ~
SANDWICH WHEELS
Ingredients
3
pieces flat lavash type bread
10
large spinach (silverbeet) leaves - cooked and very well drained (press
liquid out with spoon in colander)
4
Tbsp Salsa (Masterfoods Mild Tomato Sauce)
2/3
cup sliced black olives
5
shallots chopped fine
1/5
packet Kaiser Royale (vegetarian sausage - Coles) very thin slices
cut in 1/2
Method
Mix
spinach with Salsa, olives and shallots.
Spread
bread with the paste and add a row of 1/2 slices of sausage at 1/3
and 2/3 spacings along the bread.
Roll
up firmly. Place toothpicks in position ready to cut into 4 -5 rolls.
Slice
with a sharp kinfe and arrange on bed of lettuce or doilly on tray.
**************
QUICK & EASY
LUNCH
Use
small size pocket bread, or 1/2 muffins or thick slices of bread.
Drizzle
with olive oil right out to the edges.
Spread
with tomato paste or olive paste.
Top
with slices of fresh tomato and thinly sliced onion. Add sliced or
whole pitted olives and sprinkle with mixed Italian herbs, or oregano
or basil, and a little fresh or dried parsley.
Drizzle
a bit more oil over the top if you wish, and grill at about 150 C
for approx 6-8 minutes (take out before the edges get too hard).
Vary the toppings.
**************
PENNE
(SOYARONI) PASTA
Ingredients
1
packet Soyaroni Pasta
6
Tbsp olive oil
2
cloves grated (minced) garlic
3
Tbsp fresh basil (chopped fine)
3
Tbsp fresh parsley (chopped fine)
50
gms pine nuts
Method
Cook
pasta in normal method. Drain well. Keep hot.
Blend
oil, garlic, parsley and basil. Stir carefully through pasta, together
with the pine nuts. Serve hot.
***************
MEDITERRANEAN
ROASTED VEGE CASSEROLE
Ingredients
2
large onions thick sliced
6
medium zucchinis sliced 1/2 cm thick
1/4
cup olive oil
1/4
cup flour
4
medium tomatoes cut into wedges
1/2
large red capsicum cut into 2cm squares
1/2
large green capsicum in squares
1
cup whole black olives (preferably pitted)
1/2
cup pine nuts
1/3
cup fine chopped fresh basil
1
dsp dried basil
1/4
cup balsamic (or cider) vinegar
Method
Saute
onion and zucchini in oil for 10-15 minutes on medium heat until
slightly tender and browned a little.
Turn
into wide, shallow baking dish. Sprinkle very lightly and evenly with
flour.
Arrange
capsicum and tomato on top. Bake uncovered at 200 C for 20 minutes.
Top with olives and basil, then pine nuts.
Bake
10 minutes longer. Drizzle evenly with vinegar before serving.
**************
SOYARONI
WITH CAPSICUM SAUCE
Ingredients
250
gms Soyaroni Pasta
2
large onions
3/4
cup sunflower seeds
1/2
cup peanut paste
1/3
cup lemon juice
1
onion
1
large red capsicum
1
tsp vege salt
1/4
tsp garlic powder OR 2 minced cloves
2
Tbsp tomato paste
3
cups water
2
tbsp toasted slivered almonds
Dried
parsley, paprika and mixed herbs.
Method
Place
ingredients on list from sunflower seeds down to 3 cups water all together
in blender but only use 1/2 water to start with and then quickly
blend in other half of water at end. Simmer on stove about
20 minutes.
Meanwhile,
add soyaroni and onions to boiling water and cook till soft but not
mushy - about 10 to 15 minutes maximum. Drain.
Place
soyaroni and onions in casserole dish and pour sauce over the top -
carefully stir sauce through the pasta.
Use
all the sauce - it will fit! Top with toasted slivered almonds and
sprinkle with dried herbs.
Place
in oven for a short while if desired. Can be frozen and reheated
after thawing. Serve hot or cold.
**************
BAKED POTATOES
Ingredients
10
firm tiny potatoes cut into halves
6
minced garlic cloves
1
cup chopped fresh parsley
3
slices of bread
1/2
cup olive oil
Method
Dry
bake potatoes in very hot oven ( about 250 C) on a greased sheet
till crispy (about 15-20 mins)..
Blend
other ingredients together well and use to top the potatoes when
taken out of the oven.
Garnish
with something bright like red capsicum rings and serve with a fresh
salad.
**************
FOCACCIA
FINGERS
Ingredients
You
can make your own focaccia bread base or use a pre-made pizza base. This
is enough for one medium size pizza base.
4
cloves minced garlic (try grating unpeeled single cloves on the small fine
grating edge of your hand grater and then discard the peel - very
quick and easy)
2
Tbsp tomato paste
2
tsp dried oregano
2
tsp dried basil
1/3
cup olive oil (this soaks nicely into the bread for that spcial texture)
1/3
cup fresh chopped parsley OR 2 Tbsp dried parsley
2
Tbsp sliced olives
1/3
red onion finely sliced
Method
Blend
garlic, tomato paste, oregano and basil, and olive oil together.
Spread
over bread base and then top with the slices olives, onion and parsley.
Cook
for about 15 minutes at 160 C. Cut into fingers.
**************
ANTIPASTO
Arrange
the following ingredients attractively on a serving platter and serve
before main course.
Add
your own favourites as well.
Ingredients
Pistachio
nuts
Whole
dried apricots
Fresh
or dried dates
Dolmades
Sundried
tomatoes
Sweet
chilli
Crusty
bread
Olive
dip
Olives
Guacamole
Dip
Cherry
tomatoes
Crispy
lettuce
Baked
pumpkin, potato, sweet potato (cold)
~ Salads ~
SWEET CORN
SALAD
Ingredients
2
x 420 gm cans corn kernels, drained
1
cup sliced olives
10
shallots chopped fine
2
medium tomatoes sliced
leafy
greens for garnishing
1/2
cup olive oil
1/3
cup (cider) vinegar
1
tsp ground cumin
1
tsp dried basil
Method
Combine
corn, olives and shallots. Combine last 4 ingredients for dressing
and shake well.
Stir
dressing through corn mix. Place in salad bowl and garnish with sliced
tomatoes around the edge and with the leafy greens.
***************
MOROCCAN
VEGETABLE SALAD
Ingredients
425
gm can champignons - sliced in 1/2 (or fresh steamed)
2
cups cooked garbanzo beans (chick peas) (or 2 x 300 gm cans)
1
cup whole black olives
1
cup chopped shallots
1/2
large red capsicum sliced (not too thick)
1/2
large green capsicum sliced
1
punnet cherry tomatoes - sliced in 1/2
100
ml coconut milk
2
minced garlic cloves
2
Tbsp fresh lemon juice
1/2
tsp cumin
1/8
tsp tumeric
1/2
tsp dried basil
Method
Combine
salad ingredients and chill well. Combine dressing ingredients ie
from coconut milk down the list, and chill also.
Just
before serving, mix dressing with salad. Serve on a bed of torn crispy
lettuce leaves (about 1/3 of a head).
**************
TOSSED
SALAD WITH AVOCADO & OLIVES
Ingredients
1
1/2 litres assorted lettuce (very fresh - red, green, frilly)
1
1/2 cups finely shredded red cabbage
1
large avocado cut into narrow wedges
1/2
medium red capsicum cut into narrow strips
1
cup whole black olives
1/3
cup olive oil
1
Tbsp lemon juice
1/4
tsp thyme, 1/4 tsp rosemary, 1/4 tsp marjoram - all dried
OR
3/4 tsp Italian mixed herbs
Method
Mix
oil, lemon juice and herbs in jar and shake well. Tear lettuce in pieces
and add other salad ingredients.
Add
dressing and toss lightly just before serving.
**************
MANDARIN
OLIVE BULGAR SALAD
Ingredients
1
good cup (dry) bulgar (cracked wheat - precooked)
2/3
cup hot water
2/3
cup mandarin juice (canned is best as it is more concentrated)
2/3
cup sliced olives
2
small tomatoes diced
1
Tbsp finely chopped shallots
1/2
cup diced cucumber
1
Tbsp finely chopped fresh parsley
1
dsp finely chopped fresh mint
1
Tbsp fresh lemon juice
1
Tbsp olive oil
1/2
tsp salt
1
dsp orange rind
Canned
mandarin slices and leafy greens for garnishing.
Method
Cover
bulgar with hot water and mandarin juice. Let stand for 1 hour.
Mix
together bulgar, olives, tomato, shallots, cucumber, parsley and
mint.
Combine
lemon juice, olive oil, salt and rind and shake well.
Fold
dressing into salad and chill. Garnish bowl with mandarin slices and
extra mint or leafy greens.
**************
EGGPLANT
SALAD (CAPONATA)
Ingredients
500
gms eggplant (aubergine) cut into cubes
2
Tbsp olive oil
4
sticks celery sliced
1
onion sliced
3
small tomatoes chopped
2
Tbsp capers
2
Tbsp pine nuts
1
Tbsp sugar (optional)
4
Tbsp vinegar
2
heaped Tbsp large green olives
Salt
to taste
Method
Sprinkle
the eggplant with salt and leave them in a colander to drain for
about an hour. Then dry them thoroughly on a kitchen towel. Heat
olive oil in a pan and fry the eggplant until it is brown.
Drain on kitchen paper.
Fry
the celery in the same oil as the eggplant and remove when brown. Add
the onion and cook until soft, add the tomatoes and cook gently for
10 minutes.
Add
all the other ingredients.
Return
the eggplant and celery to the pan and simmer for another 5 minutes.
Allow
to go cold before serving.
**************
POTATO
SALAD
Ingredients
Cook
potatoes as for normal potato salad.
Sundried
Tomato Dressing
1/2
cup bottled sundried tomatoes
2
cloves minced garlic
1/3
cup olive oil
1
Tbsp apple cider vinegar
Salt
to taste
Method
Blend
all ingredients till smooth. Mix lightly through potatoes.
Keeps
well refrigerated.
~ Dips & Things ~
HERBED
OLIVE OIL
Add
freshly chopped herbs to good quality extra virgin olive oil. eg
parsley, basil, dill, oregano, garlic chives etc
Add
a little salt if you wish and lemon juice. Serve with different styles
of fresh breads.
Keep
in the fridge but serve at room temperature. Keep stirred to keep
the herbs from sinking to the bottom.
**************
GUACAMOLE DIP
Ingredients
2
large ripe avocados
1
Tbsp lemon juice
2
minced garlic cloves
1
medium tomato
1
onion
1
tsp fresh coriander leaves (optional)
3
Tbsp olive oil
1/4
tsp salt (optional)
Method
Blend
all together till smooth. Cover and chill. Stir a little before serving
to freshen the green colour.
**************
HOMMUS
DIP
Ingredients
2
cups well cooked garbanzo beans (chick peas) - keep cooking water.
Beans
need to be soaked for about 8 hours but discard the soaking water and
cook in fresh water until beans can be easily squashed.
2
Tbsp tahini (sesame seed paste)
3
Tbsp lemon juice
2-3
cloves minced garlic
Pinch
salt
2
Tbsp olive oil
Method
Blend
all ingredients until very smooth.
Use
cooking broth to get desired consistency and add water if needed.
~ Sweets ~
FRUIT
CAKE
Ingredients
2
cups mixed dried fruit
1
cup chopped dates
1
tsp mixed spice
2
cups grape juice OR other sweet fruit juice (not citrus) OR water
1/3
cup olive oil
__________________________________
2
cups grated carrot
2
1/2 cups plain wholemeal flour
2
cups toasted (or plain) slivered almonds
Method
Gently
simmer the first group of ingredients together for 15 minutes.
Mix
the dry ingredients together well in a bowl then add the cooked mixture.
Stir
well and pour into oiled tin or rectangular dish lined with baking paper.
Depth
of mixture should be about 4cm. Bake at 160 C for approx 1 hour .
**************
ALMOND
OLIVE OIL SHORTBREAD FINGERS
Ingredients
3/4
cup olive oil
3
Tbsp honey
1
1/2 tsp almond extract
1/2
cup ground almonds (blanched)
2
cups SR flour
Method
Preheat
the oven to 175 C. Warm the olive oil slightly in a small saucepan
and add the almond essence and then dissolve the honey.
Mix
the ground almonds and flour together well and then add the oil mix.
Spread
mixture evenly in a biscuit tray about 1cm thick.
Cook
in pre-heated oven for 5 minutes, then remove and cut lines right
through the biscuit to make the shortbread fingers.
Bake
for another 5 minutes until golden.
Leave
on the pan for about 10 minutes to firm up before moving to wire
racks to cool further. Makes about 30 fingers.
***************
ANISEED BISCUITS
Ingredients
3/4
cup olive oil
2
tsp sesame seeds
2
tsp aniseed
2
Tbsp honey
1/4
cup fresh orange juice
Grated
rind of 1 orange
Grated
rind of 1 lemon
2
cups plain wholemeal flour
1/2
tsp ground cinnamon
1/2
tsp ground ginger
1/2
tsp ground cloves
1/4
cup flaked almonds
Method
Warm
the olive oil slightly in a small saucepan. Remove from heat and add
the sesame seeds, aniseed and honey.
Combine
oil mixture with the orange juice,and rind.
Mix
the dry ingredients together well - flour and spices and almonds. Mix
all together lightly till smooth.
Shape
into small balls and place on greased biscuit tray.
Flatten
each ball and then press flaked almonds or half cherries into the
top.
Bake
about 15 minutes in a pre-heated oven at 160 C. Makes 24 biscuits.
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