What to do with your olives?
Last week you started curing your olives and are wondering what to do with them once they are ready to eat. Your first option is to just open up the jar and start eating the olives one by one. They are addictive so beware. Alternatively you could prepare the dishes below. Enjoy!
Chicken With Almonds and Green Olives (New York Times, March 27, 2005)
What you'll need:
6 tablespoons olive oil
1/2 cup blanched almonds
1/2 cup country bread, torn into small pieces
4 cloves garlic, chopped
Small pinch saffron
1 tablespoon chopped parsley
4 chicken thighs and 4 chicken drumsticks
Flour, for dusting
1 dried red chili (optional)
1 Spanish onion, sliced (T in Tel Aviv added a sliced leek as well)
1/2 cup white wine
1 cup chicken broth
1/2 cup pitted green olives
Salt and Black pepper to taste
1. Heat 2 tablespoons of oil in a large braising pan. Add the almonds, bread and garlic. Cook over medium heat so the garlic softens and the bread toasts but nothing burns. Scrape into a food processor and let cool for 5 minutes. Add the saffron and parsley and pulse to a coarse paste.
2. Preheat oven to 300 degrees. Season the chicken with salt and dust with flour. Add 2 tablespoons oil to the braiser and place over medium-high heat. Add chicken and brown all sides, then remove to a plate. Wipe out the pan. Add remaining oil, the chili and onions and cook until softened. Discard the chili. Nestle chicken in the pan, pour in the wine and reduce by half.
3. Add the almond mixture and the broth, bring to a simmer, cover the pan and braise in the oven until the chicken is almost tender, about 40 minutes. Stir in the olives and cook until the chicken is very tender, 10 minutes more. Serve from the pan. Serves 4.
Green Olive - Cream Cheese Spread
1 8 oz (225g) package of cream cheese softened (or labne or Israeli white cheese)
1/2 cup light mayo
1 cup green olives - chopped
2 tablespoons olive juice (curing liquid is good too)
2 tablespoons chopped green onion or chives
1/2 cup chopped pecans
Combine all of the above ingredients and serve with crackers or a hearty whole wheat bread