22 October 2017Last updated

Food | Recipes

Cook with olives

It’s amazing the flavour that a handful olives – and a dash of olive oil – can add to your dishes

Camera Press
2 Dec 2016 | 12:00 am
  • Tomato tart with olive oil pastry

    Source:Camera Press

Tomato tart with olive oil pastry

Prep time 10 mins
Cooking time 25 mins
Serves 4-6

210g self-raising flour
60g cake flour
1 tsp salt
125ml cold water
125ml olive oil
4 tbsp finely chopped black olives
4-5 firm red tomatoes, sliced
Caster sugar, a big pinch
Olive oil, for drizzling
3 tbsp freshly grated Parmesan, 
plus extra shavings to serve
Fresh basil, to serve

Preheat the oven to 200°C.

In a large mixing bowl, combine the flours and salt. Whisk together the water and olive oil and pour into the flour, adding the olives. Using a wooden spoon, mix until you have a dough. Don’t knead the dough.

On a lightly floured surface, roll out the dough. Line the base of a greased 23cm tart pan with a removable base, or a rectangular pan. Bake the pastry blind (line with greaseproof paper and weigh this down with dried beans) in a preheated oven for 15 minutes. Remove the paper and beans and return to the oven for a further 5 minutes.

Sprinkle the tomatoes with sugar and season. Arrange the slices over the tart to cover the pastry. Drizzle with 
a little oil and sprinkle with the grated Parmesan. Return to the oven for 5 minutes. Slice and serve garnished with the Parmesan shavings and fresh basil.

Lamb tagine with olives and preserved lemon


Prep time 10 mins
Cooking time 2 hours 15 mins
Serves 4-6

2 large onions, chopped
Fresh coriander, a bunch, finely chopped
Fresh flat-leaf parsley, a small bunch, finely chopped
2 cloves garlic, crushed
4 tbsp olive oil
1 tsp ground cumin
1 tsp ground ginger
1 tsp chilli powder
Saffron, a pinch, soaked 
in 2 tbsp boiling water
650ml lamb or beef stock
1.5kg stewing lamb on the bone
2 preserved lemons, chopped
18 olives, chopped

Mix onions, coriander, parsley and garlic in a large, heavy-based pan or tagine. Add oil, cumin, ginger, chilli, saffron 
and stock. Add lamb, making sure that the meat is immersed in the liquid. Season with salt and pepper, cover and bring to the boil.

Turn the meat, add lemon and olives, reduce heat to medium low and cook for about 2 hours, or until the meat falls off the bone, adding water or stock if necessary. Serve with couscous.

Cauliflower steaks with niçoise relish


Prep time 5 mins
Cooking time 15 mins
Serves 6

1 head of cauliflower, washed
2 tbsp olive oil
410g canned whole peeled tomatoes
3 anchovy fillets, finely sliced
125ml black olives, pitted and chopped
4-6 sun-dried tomatoes in oil, drained and sliced
1-2 garlic cloves, very finely chopped
2 tbsp fresh flat-leaf parsley, chopped
1 lemon, juiced
2 tbsp olive oil

Preheat the oven to 190°C.

Trim the stalk of the cauliflower, leaving the head intact. Place on a board, stem side down, and slice vertically into 3cm-thick steaks.

Heat oil in a large pan and fry the cauliflower in batches until golden brown on both sides, adding more oil, if needed. 
Transfer to an oiled baking sheet and roast until tender, about 15 minutes. Meanwhile, blend the can of tomatoes with its juice, season and heat.

To serve, pour some tomato purée on the plate. Top with a cauliflower steak and some relish. Serve warm or at room temperature.

Olive oil poached salmon with olives and raisins


Prep time 10 mins
Cooking time 25 mins
Serves 4

4x125g salmon fillets, skin on
Olive oil, as required
1 onion, finely chopped
Kalamata olives, a handful, pitted
Plump sultana raisins, a handful
1 packet baby spinach
3 tbsp balsamic vinegar
1 tbsp runny honey

Preheat the oven to 220°C. Measure the thickness of the fillets and pour the same depth of oil in a flat frying pan, large enough to hold the fish snugly in a single layer. Heat the oil on low for about 3 minutes. Season the salmon with salt and pepper and place in the warm oil in a single layer. Immediately transfer the pan to the oven. Poach until a few whitish droplets rise to the surface of the fillet – about 15-20 minutes, depending on the thickness of the fish.

Transfer the salmon to a wire rack to drain for a few minutes. Meanwhile, heat 1 tbsp oil in a pan and fry onion until just tender. Add olives and raisins. Sauté, then add spinach and stir until just wilted. Divide between 4 plates and top with salmon.

Add vinegar and honey to the frying pan. Cook on high for a minute and pour over the fish.

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