As a child , I used to crave a lot on Meditteranian Cuisine and olives would be my best mates.I remember the transparent bags of olives that my mom used to pop out of her kitchen when shes all set to serve the salads for dinner.The small oval fruit is widely cultivated in the Meditteranian region and is prime source of olive oil.
After coming to Kerala ..it was hard to get olives….now you get almost all the imported stuff here too.The recipe that I am posting out here is one that I got hold off during my visit to Bangalore .It was featured in a magazine.The best part of the recipe was my craze to use olives after a long time 😛
650g of flour
2tsp of salt
4tsp of dry yeast
300ml of water
75ml of olive oil
200 gms of black olives pitted & chopped
1 big onion chopped
1 small bunch of parsley washed and chopped
Mix flour, salt ,water and yeast to make a soft dough.Mix together olive oil, onion, olives and parsley in a bowl.Knead this into the soft dough and keep it for fermentation for about 15 minutes.After 15 minutes tear the dough 4 portions.Shape into ovals and slash the top of each on a greased tray , cover with a wet muslin cloth and leave it for proving for about 1 1/2 hour. Preheat oven at 220 degree Celsius.Once fermented , line the dough on a greased baking tray and bake for about 20 minutes or till the crust becomes golden brown.
A homemaker who fell head over heels in love with food -an award-winning cookbook author, food blogger, award-winning culinary demonstrator