OLIVE BREAD
Embedded in juicy yeast bread, olives provide nerve-strengthening magnesium
For about 20 slices:
- 500 grams of wheat flour
- 1 packet of dry yeast
- approx. 250 ml lukewarm water
- 1 1⁄2 TL Jodsalz
- 75 ml olive oil
- 60 g each black and green olives without stone
- 1 tbsp thyme
1. Sift flour. Mix flour and yeast. Add water, salt and oil and knead underneath. Cover the dough and let it rise in a bowl in a warm place for about 60 minutes. Cut the black and green olives into small pieces, leaving about 6 pieces.
2. Knead the dough well and knead in the chopped olives. Shape the dough into a loaf. Place in a suitable form, such as a bread pan. Let rise again for about 30 minutes.
3. Preheat the oven to 220 degrees (convection: 200 / gas: level 4). Press the remaining olives into the top of the bread and sprinkle with thyme. Bake the bread for about 25 minutes until golden brown and leave to cool on a wire rack.
approx. 45 minutes (without waiting time) – per slice 130 kcal, E 3 g, F 5 g, KH 18 g, cholesterol 0 mg
Puttanesca olives: discover this delicious recipe
Fish fillets with a spicy filling and lots of iodine, which boosts the metabolism
For 4 people
- 500 g fish fillet (e.g. sole)
- a few sprigs of fresh rosemary
- 80 g pitted black olives
- 60 grams of sun-dried tomatoes
- 30 grams of pine nuts
- 1 clove of garlic
- Jodsalz
- black pepper
- toothpick
1. Rinse fillets in cold water, pat dry. Pluck the rosemary needles from the stems. Chop rosemary, olives, tomatoes, pine nuts and garlic very finely. Season with salt and pepper.
2. Season each fillet on one side with salt and pepper. Put some filling on top, roll up and secure with toothpicks. Boil a little lightly salted water in a saucepan. Add the rolls and steam for about 15 minutes over a low heat. Drizzle with some olive oil to serve. Serve with a green salad and ciabatta bread.
ca. 30 Minuten – pro Person 180 kcal, E 24 g, F 7 g, KH 1 g, Cholesterin 75 mg
Chickpeas are full of protein, which is important for growth and cell renewal
For approx. 360g chickpea puree
- 1 can (400 g) chickpeas
- 100 g pitted black olives
- 1 tbsp olive oil
- 1 tsp ground cumin
- Pfeffer
- 1 pot of fresh oregano
Drain the chickpeas in a sieve. Puree the peas, olives and oil. Season with cumin and pepper. Pick off the oregano leaves and stir in.
approx. 10 minutes – per tablespoon 29 kcal, E 1 g, F 2 g, KH 2 g, cholesterol 0 mg
Eggs and olives provide the organism with cell-protecting vitamin E
For approx. 240g cream cheese mousse
- 2 eggs (size M)
- 50 g stoned green olives
- 100 g cream cheese (17% fat)
- 1 small clove of garlic
- black pepper
Hard boil eggs in about 10 minutes. Leave to cool in cold water. Finely chop the olives. Stir cheese until creamy. Peel eggs, chop. Mix together the cheese, olives and eggs. Press in the garlic using a press, stir in. Season with pepper.
approx. 15 minutes – per tablespoon 27 kcal, E 2g, F 2g, KH 1g, cholesterol 75 mg
Tuna provides the mineral zinc: important for strengthening the immune system
For approx. 400g tuna cream
- 1 small red onion
- 1 can (140 g) tuna without oil
- 200 g feta cheese
- 50 g pitted black olives
- Pfeffer
Peel and halve the onion. Puree the tuna, feta cheese, olives and onion. Season the cream with pepper.
approx. 10 minutes – per tablespoon 40 kcal, E 3 g, F 3 g, KH 1 g, cholesterol 10 mg
Lemons provide flu protection with vitamin C, olive oil strengthens the heart with fatty acids
For 1 bottle with 1L oil:
- 4 unwaxed lemons
- 4 – 5 EL Khodsalz
- 1 stick of cinnamon
- 1 large clove of garlic
- 4 stalks of tarragon
- 1L extra virgin olive oil
1. Rinse the lemons in hot water, pat dry and cut into slices. Layer the slices in a large sieve. Sprinkle salt between each layer. Drain for 3 to 4 hours.
2. Pat the lemon slices dry with paper towels and place in a large sealable jar. Add cinnamon, garlic and tarragon. Cover everything with oil. Leave for approx. 7 days. TIP: The lemons are an excellent accompaniment to fish and meat dishes. The aromatic oil gives steamed vegetables and salads a fresh note.
Whether Greek salad or French tapenade – olives are indispensable in Mediterranean cuisine. The main growing area for the stone fruit is accordingly the Mediterranean region. The fruits reach us green, violet or black. The different colors indicate the degree of ripeness: unripe olives are green, almost ripe violet, fully ripe black. A first bath in brine removes the bitter substances from them. Rinsed well, they are then placed in fresh brine or oil and are often seasoned with herbs. The range of olive varieties varies by country and region in size, flavor and firmness.
Oil is not just oil
Anyone who knows one olive oil knows all of them? Not even close! The oils vary in color and flavor depending on the types of olives used, the climate and soil in which they are grown, and the degree of ripeness of the fruit. Rather greenish oil from unripe olives z. B. has an intense taste, golden oils from ripe olives are milder. High-quality olive oils are labeled as “extra native” (Italian: “extra virgin”). “First cold pressing” means a very good quality oil that comes from the first pressing operation. The best way to taste your favorite oil is to taste it.
