One Ingredient, Five Ways: Olives!

 
Photo: Harley Bonham
Petite beef gyro cone with hummus, black olive onion, tomato, feta | M Culinary, Scottsdale, AZ

Photo: Eric Brushett
A wedding olive assortment | Spice Catering Group, Durham, CT

Photo & recipe courtesy Olives from Spain
Toasts with marinated anchovies, goat cheese, roasted tomatoes, and olive relish

Montado de Boquerones
Ingredients
12 toast points (Stirato bread), drizzled with olive oil  and toasted until crispy
1/2 cup goat cheese
12 jarred roasted tomato quarters in olive oil, drained
12 boquerones
Chives, for garnish

Olivada Picante
8 large green Spanish olives, such as Pimento Stuffed Manzanilla
8 jarred roasted tomato quarters in olive oil, drained  and very finely chopped
1 T capers, finely chopped
1 T cornichons, finely chopped
1/4 tsp rosemary, finely chopped
1/4 tsp guindilla pepper, finely chopped

Directions
Spread 2 tsp goat cheese on each toast point top with 1 tomato piece, 1 boquerone, and 1 tsp of the olivada relish.
Serve immediately

Directions for Olivada Picante
To pit the olives, cut off the flesh alongside the seeds. Very finely chop the flesh and mix with the remaining ingredients in a small bowl.

Photo courtesy Olives from Spain
Olive sable served with chocolate mousse

Photo courtesy Olives from Spain
Tarts with figs and green olives

Get Fresh, December 2016