Olive Recipes

Tracy Dennis

Muffaletta

1 cup pitted olives, preferably a mix of black and green, roughly chopped 1 tablespoon minced shallots 2 tablespoons capers, rinsed and roughly chopped 1/2 cup roasted red capsicum diced 2 to 3 hot pickled peppers chopped 3 tablespoons Telegraph Hill extra virgin olive oil 1 tablespoon red wine vinegar    1 loaf focaccia, halved (or French stick) 100g salami, thinly sliced 100g capicola, thinly sliced 100g mortadella, thinly sliced 100g provolone cheese, thinly sliced  Mix the olives, shallots, capers, capsicum, peppers, Telegraph Hill extra virgin olive oil and red wine vinegar together. Season to taste with salt and pepper...

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Tracy Dennis

BBQ Orange and Fennel Flat Breads

  1 Tablespoon honey1 ½ cups luke warm water4 Cups all-purpose flour; more as needed2 teaspoons. active dry yeast1 ½ teaspoons Salt2 Tablespoons Telegraph Hill Extra Virgin Olive Oil more for the bowl and for brushing½ Cup Pitted, Roughly Chopped, Telegraph Hill Burnt Orange and Fennel Olives plus the oil from the packet.2 teaspoons flaky sea salt   Dissolve the honey in 1-1/2 cups lukewarm water. The water should neither feel hot or cold when you put your finger in it. Using a mixer fitted with the dough hook, or in a large bowl by hand mix the flour, yeast,...

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Tracy Dennis
Chicken, Red Pepper and Olive Cacciatore

Chicken, Red Pepper and Olive Cacciatore

This summery Italian one-pot is easy to make and freezes brilliantly, plus, it's gluten free. The recipe is easily halved if you only want to serve 3-4 people. Ingredients12 chicken thighs or drumsticks (a mix) Telegraph Hill Extra Virgin olive oil for frying2 onions, finely chopped4 cloves garlic, crushed800g vine tomatoes, peeled and chopped, or 2 x 400g tin tomatoes2 red peppers, seeded and sliced2 sprigs rosemary, needles chopped300ml red wine120g pitted Telegraph Hill Kalamata olives, drained and halvedHandful of basil leavesMethod1. Season the chicken pieces all over. Heat a drizzle of olive oil in a large shallow casserole or...

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Tracy Dennis
Mini Herb, Olive and Buttermilk Cornbreads

Mini Herb, Olive and Buttermilk Cornbreads

  Mini herb, green olive and buttermilk cornbreads, they're really easy to make, are ready in under an hour but look really impressive. Ingredients25g melted butter, plus extra for greasing200g plain flour 100g cornmeal or polenta baking powder 2 tsp½ tsp salt 1 tsp sugar 284ml buttermilk 2 eggs, beaten with a fork75g Grated Gruyère Cheese50g pitted Telegraph Hill Traditional Olives, roughly chopped4 tbsp mixed herbs (such as basil, parsley and dill) Heat the oven to 200C/fan 180C/gas 6 and butter the mini loaf tins. Mix the flour, polenta, baking powder, salt and sugar. In another bowl or jug, whisk...

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