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CRISP STUFFED OLIVES

Drizzle STIR onto oven roasted potato wedges.

Ingredients
24 small green olives
8 anchovy fillets in oil, drained and each cut into 3 pieces
400g pork sausage meat, minced
125ml cake flour
2 eggs, beaten
500ml fresh fine breadcrumbs
Olive oil for deep-frying

Method
Remove stones from the olives with an olive stoner. Place a piece of anchovy in the centre of each olive. Take 5ml of mince and wrap around the olive ensuring it is enclosed. The mince should just cover the olive.

Roll the olives in flour, dip in beaten egg, and then roll in breadcrumbs. Heat oil in large pot until hot but not smoking. Fry olives until golden. Drain and serve immediately.

POTATO DRIZZLE using NoMU Stir tomato & Chilli

Drizzle STIR onto oven roasted potato wedges.

Ingredients
8 potatoes, unpeeled, sliced into thick “chips” or wedges
2 large red onions, cut into wedges or “boats”
3 cloves garlic, keep the skin, using the back of a knife to squash them
2 ripped sprigs of fresh rosemary
NoMU Just Salt
NoMU Just Pepper
extra virgin olive oil

Method
Preheat the oven to 180°C.

On an oven tray, place the potatoes, onions, rosemary and garlic.
Season with salt and pepper, add a few glugs of olive oil and toss well until the potatoes are well coated. Roast in the oven for 40 minutes or until golden brown and crispy.

Remove them from the oven and drizzle generously with STIR (2 tbsp NoMU STIR tomato & chilli, stirred into 80ml hot water and 2 tbsp olive oil). Delicious as a snack or served with roast chicken or grilled lamb chops.

EASY BLACK OLIVE CHUTNEY

Ingredients
200g Depitted and chopped Black Olives
50g Sultanas
200g Sugar
Grape Juice
2 Cinnamon stick
2 pieces Star Anise
2 Tbs Lemon Juice 2

Method
Combine all the ingredients in a pot on medium heat. Bring to a boil. Cover pot and let it simmer until all the olives are completely cooked and soft.

A BARCELONA TREAT

A staple Barcelona treat is a slice of baguette with melted chocolate, a sprinkle of sea salt, and a drizzle of olive oil.

Serves: 4
Time: 10 minutes

Ingredients
8 thick baguette slices
8 thin squares of best-quality bittersweet chocolate
extra virgin olive oil, for sprinkling
coarse sea salt, for sprinkling

Method
Preheat oven to 180 degrees. Lay bread slices on a baking sheet. Lay a chocolate square on top of each. Sprinkle with a little olive oil and sea salt. Bake until chocolate is molten but not seeping through bread, about 3 to 5 minutes. Bread should crisp slightly but not toast. Sprinkle with a little more olive oil and salt, and serve immediately.

SPRINGBOK ROLL RIB By Anita van der Merwe (Recipe and image courtesy of Camdeboo Karoo Venison) Serves 10 Ingredients 1 springbuck rib, boned (this is easy, but if you lack the confidence, ask your butcher!) 250 g mixed dried fruit 250 g bacon salt and pepper to taste 2 cloves garlic, crushed wine to sprinkle the meat meat stock olive oil string to bind the rib

Method
Marinade the garlic for twenty minutes in the olive oil, to absorb the flavour. Rub the entire rib with the garlic-flavoured olive oil and season with salt and pepper (bear in mind that you use bacon for the filling, so do not use too much salt). Place strips of bacon across the rib. Alternate rows of each of the following: dried apples, peaches and pears to cover the whole rib (do not use the apricots, as they tend to be sour). Roll the rib and secure with string. Rub the outside of the rib with olive oil. Heat oil in a pan and seal the rib on all sides to prevent loss of meat juices. Place the rolled rib on tinfoil, with the shiny side on the inside. Sprinkle lightly with wine; season with salt and pepper. Place two of the rib bones on the foil with the meat and roll them up with the meat (to enhance the flavour). Transfer the meat into a casserole and add a little water, so that the rib steams in its own juices and not in the water. Add water, if necessary, to prevent burning. The cooking period will be determined by your preferred degree of doneness. Once the rib is done, remove the foil, to brown the rib or baste with the glaze*. Leave the rib to rest in a warming drawer and remove the string. Slice and make a gravy with the pan juices to serve with the meat.

*Glaze sauce
15 ml lemon juice
15 ml soya sauce
125 ml apricot jam
125 ml sherry
Mix and baste rib. Serve with canned quinces, cauliflower with cheese sauce and pumpkin fritters.

GRISSINI WITH OLIVES

Ingredients
250g cake flour
10g coarse salt
8g instant dry yeast
25ml extra virgin olive oil
150ml water
¼ cup chopped black olives (pitted)
10ml milk

Method
Mix the flour, salt and yeast. Combine the water and oil and mix slowly into the dry ingredients until relatively firm dough is formed. Kneed the dough until smooth and then kneed in the olives. Cover the dough with a damp cloth and leave until it has doubled in size. Roll out the dough and cut thin strips with a knife. Shape the dough into spirals and place on a greased tray. Let the dough rest for 10 minutes before brushing with milk. Sprinkle with salt and bake at 180 degrees Celsius until they are firm and golden.

KLOOVENBURG COCKTAIL OLIVES
by Annalene du Toit

Ingredients
100 g Kloovenburg Black Olives
100 g Kloovenburg Green Olives
50 g Sugar
50 ml Kloovenburg Extra virgin olive oil
6 fresh basil leaves chopped
juice of 1 lemon
2 ml coarse black pepper

Method
Mix all ingredients and chill overnight in refrigerator. Serve in small cocktail glasses with toothpicks / cocktail fork or with fresh bread.

DATE AND PINE NUT TAPENADE

Ingredients
1 cup chopped dates
1/3 cup water
1/3 cup shopped pitted brine-cured black olives
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon drained capers, chopped
1 ½ teaspoons chopped fresh thyme
½ cup chopped toasted pine nuts

Method
Combine dates and water in a saucepan. Cook over medium-high heat until liquid evaporates and dates are soft. Transfer to mixing bowl and mix in olives, olive oil, balsamic vinegar, capers and chopped thyme. Season to taste with salt and pepper. Stir chopped pine nuts into Tapenade; serve with chicken, pork, lamb or a cheese platter.

BLACK OLIVE PESTO

1 cup pitted olives
6 anchovy fillets
125ml extra virgin olive oil
1 teaspoon crushed ginger
1 tablespoon lime juice
½ cup freshly grated Parmesan

Method
Blend olives, ginger, extra virgin olive oil and anchovy in a food processor. Add lime juice and Parmesan and season to taste. Serve with bread or mix into hot pasta.

SIMPLE PASTA DISH

Mix cooked pasta, 4 teaspoons of good quality extra virgin olive oil, ½ cup of Parmesan cheese and black pepper. Serve with rocket tossed over and sprinkle with chopped sun-dried tomato.

TAPENADE MUSHROOMS
by Annalene du Toit

Ingredients
Large brown Mushrooms
Kloovenburg Traditional or Vegetarian Tapenade
Freshly grated Parmesan

Method
Clean Mushrooms. Fill with ± 1 teaspoon of Kloovenburg Tapenade. Grate Parmesan on top. Grill at 180ºC for 7 – 10 min.