Quick Recipes and Easy

Bread and Olive Tapas

Tasty and satisfying tapas to make are simply chunks of bread with marinated olives. This is an authentic Spanish small plate. Here’s what you’ll need:

Bread
The best bread to use for bread and olive tapas, in my humble opinion, is any fresh baguette – easily found at your local supermarket or favorite specialty bread store.

My favorite bread comes from Le Boulanger, here in the USA. They make wonderful fresh breads that come in lots of fantastic flavors.

If you want to get fancy and have the time, read this tasty recipe for a wonderful olive bread that you can make yourself with a bread-making machine. Bread is a staple of many tapas recipes. Making bread for tapas can be done well in advance and will taste fantastic when you serve it with the olive marinade in these bread and olive tapas – yummy!

Olives
A couple of facts about olives. They come in all shapes and sizes (kinda like my friends and me!) and the color is determined by the ripeness rather than the type (they turn black as they ripen).

Spain is the world’s largest producer of olives and tends to export them in brine, which does small for the taste unless you are in like with salt. The best way to handle that is to soak the olives to get rid of the brine, and then keep them in an olive oil marinade (see the recipe for Marinated Olives below). They’ll keep for up to 6 months in your refrigerator.

Another solution, particularly if you are small for time, is to go to your favorite deli that does marinated olives and pick up a jar or two. Having said that, it’s hard to beat making your own marinade.

Marinated Olives
Soak the olives in water for about a half hour to get rid of the brine. Dry them on paper towels. The amount of marinade you make up depends on the quantity of olives. Here’s a guide to help you figure that out.

What you’ll need:
- 12 oz olives
- Zest of a lemon
- 1 tbsp fresh oregano
- 1 tbsp fresh thyme
- 1 tbsp fresh rosemary
- 2 cloves crushed garlic- Black pepper
- Olive oil

Mix up the above ingredients with a couple of spoonfuls of virgin olive oil, then add the olives and coat them. Next, leave them for an hour or two before transferring to a sterilized storage jar. Then top the olives with your favorite olive oil to cover all of them. Pop them in the refrigerator for at least a week, and serve at room temperature. This is one of those recipes you can certainly make ahead to serve at any time.

Some tips for the marinade:

Use as much or as small garlic as you like.
Use whatever herbs you want
Add honey or orange juice for variation
Add 4 fl oz Vermouth to make something a bit different
Don’t add salt – the residue of the brine adds enough saltiness

Serve your torn chunks of baquette or other bread on a pretty plate along with your marinated olives. Too tasty for words!

Delight in!

Sara Gray is an avid lover of appetizers and has made a fantastic website called simple-appetizer-recipes.com Simple Appetizer Recipes where you can find tasty thoughts for all kinds of hot and cold appetizers, raclette grilling, tapas small plates, snacks, chips and dip thoughts, and appetizer soups.

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