Erica Said:Recipes that contain garlic and olive oil?
I love to make a roasted garlic bread with olive oil. The whole wheat flour makes it more nutritious, but it can be replaced with all purpose flour for a lighter loaf if that is your taste.
2 cups all purpose flour
2 2/3 cups whole wheat flour
1 1/2 teaspoon sea salt
1 1/2 cup water
1/4 cup olive oil
1/2 Tablespoon yeast
a pinch of sugar
4-6 cloves garlic.
Mix flour and salt together, in a separate bowl mix yeast, sugar, and water. Meanwhile, gently roast the garlic cloves with a little olive oil in a small pan on the stove or in a small dish in a toaster oven. When the yeast is bubbly add to the flour and knead well. Add more liquid or flour if needed. Let rise, then punch down, knead garlic in, and form into a loaf. place on a greased cookie sheet and let rise. slash the top with a very sharp knife (optional) and bake in a 350* oven until it is browned and sounds hollow when tapped on the bottom. move to a rack to cool.
Casey Said:When recipes call for vegetable oil, can you substitute olive oil instead? Will it change the flavor much?
We Answered:Yes it does matter because olive oil is much stronger especially extra virgin olive oil. It tends to take over the flavor of the other ingredients. I purchase a small bottle of vegetable oil to have available when needed.
FYI: Extra virgin olive oil is more salad dressings, used in cold dishes, it should not be heated.
Ana Said:Anyone got any good olive recipes?
We Answered:Olives should be picked when dark and ripe, but not over-ripe, as they bruise easily. Wash and slash each olive deeply on each side with a knife and place in large, non-metal containers. Pour a solution of salty water (4 tablespoons of pickling salt to 1 quart of water) over olives. Leave the olives uncovered and in a cool place.
Stir a little each day. Change the brine each week. Sample after the third week, and continue the process if olives are still bitter.
When they are no longer bitter, rinse the olives well. Fill screw-top quart jars 2/3 full of olives. Prepare a mixture of vinegar and spices: 1 pint water, 1 pint vinegar, 1 tablespoon of salt, Â½ teaspoon oregano, 2 small lemon wedges, and 1 clove of garlic, and pour over olives.
Top with a Â½ inch layer of olive oil and screw lid tightly. Invert the jar for a week. Store right-side up in a cool place. Olives will keep for several years.
Arlene Said:May I please have olive dressing recipes for Muffaletta sandwhiches?
We Answered:Here's a simple one
(To be made the day before)
3 large cloves garlic, crushed
1 cup chopped pimiento-stuffed green olives
1 cup pitted and chopped "black-ripe" olives or Calamatas
1/2 cup roasted sweet red peppers cut into chunks
1 cup olive oil
3 tablespoons chopped fresh parsley
2 tablespoons white wine vinegar
Mix all the ingredients for the salad and let stand overnight. Need not be refrigerated for the first night.
or this one
2/3 cup pitted and coarsely chopped green olives
2/3 cup pitted and coarsely chopped kalamata olives
1/2 cup chopped pimiento
3 cloves garlic , minced
1 anchovy fillet, mashed
1 tablespoon capers, drained and rinsed
1/2 cup finely chopped fresh parsley leaves
1 teaspoon finely chopped fresh oregano leaves
1/2 teaspoon freshly ground pepper
1/2 cup extra-virgin olive oil
In a medium bowl, combine all the ingredients and then allow the flavors to mingle for at least 1 hour prior to serving. Store, covered, in the refrigerator until ready to use.
Alberto Said:Anyone know any tasty and healthy recipes using olive oil??
We Answered:Lots of uses, just try some of the recipes found here:
check out the salad sections also, u can use olive oil as vegetable oil or replacement of corn oil.
Jenny Said:Any recipes for olive oil bread that take under 1 1/4 hours?
We Answered:Pita Bread
Source: Better Homes and Gardens
Prep: 30 minutes
Rise: 30 minutes
Bake: 5 minutes
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1-1/4 cups milk
2 tablespoons olive oil
3 cups bread flour
1-1/2 teaspoons sugar
3/4 teaspoon salt
1 teaspoon active dry yeast or bread machine yeast
1. Add ingredients to a 1-1/2- or 2-pound bread machine according to manufacturer's directions. Select dough cycle. When cycle is complete, remove dough from machine. Cover and let rest for 10 minutes.
2. Divide dough into 10 portions. Shape each portion into a smooth ball. On a lightly floured surface, use a rolling pin to roll each ball into a 6-inch circle. Cover dough and let rise about 30 minutes or until slightly puffed.
3. On a greased baking sheet arrange 2 to 3 dough rounds. Bake in a 450 degree F oven for 5 to 7 minutes or until bread is puffed and tops are beginning to brown, turning once after 3 minutes. Remove from oven. Cool on a wire rack. Repeat with remaining dough. To serve, cut pita rounds in half and fill with filling or wrap bread around filling. Makes 10 pita bread rounds.
To make without a Bread Machine: In a large bowl combine 1 cup of the flour (or use all-purpose flour) and the yeast; set aside. In a small saucepan, combine milk, oil, sugar, and salt; heat to lukewarm (115 degrees F to 120 degrees F). Add milk mixture to flour mixture; beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl. Beat 3 minutes on high speed. Stir in as much remaining flour as you can with a wooden spoon. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes); you may need up to 3 1/2 cups flour. Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until doubled in size (1 to 1 1/2 hours). Punch dough down. Cover and let rest 10 minutes. Continue with step #2.
Parmesan Herb Breadsticks
Prep: 30 min.
Rise: 30 min.
Bake: 15 min.
1 cup water
2 tablespoons cooking oil or olive oil
2-1/3 cups bread flour
2/3 cup whole wheat flour
1/3 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning, crushed
3/4 teaspoon salt
1 teaspoon active dry yeast or bread machine yeast
1 slightly beaten egg white
1 tablespoon water
1 tablespoon grated Parmesan cheese
1. Add the first 8 ingredients to a 1-1/2- or 2-pound bread machine according to the manufacturer's directions. Select the dough cycle. When cycle is complete, remove dough from machine. Punch down. Cover and let rest for 10 minutes.
2. Divide dough into 24 portions. On a lightly floured surface, roll each portion into an 8-inch-long rope. Place the ropes 2 inches apart, on greased baking sheets. Cover and let rise in a warm place about 30 minutes or until nearly double.
3. In a small bowl combine the egg white and 1 tablespoon water; brush over breadsticks. Sprinkle with the 1 or 2 tablespoons Parmesan cheese. Bake in a 350 degree F oven for 15 to 20 minutes or until golden brown. Remove from baking sheets; cool on wire racks. Makes 24 servings.