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Olive-and-tomato-bread

Bethany’s Olive & Sun-dried Tomato Bread

What you'll need...garlic-clovesolives-stuffed-minced-pimento-jar 400g strong white bread flour 1.5 tsp yeast 1tbsp oil 300ml warm water 1 can Fragata garlic olives 1/2 can Fragata pimento olives 8 sun-dried tomatoes pinch of salt pinch of sugar Method: 1. Preheat oven to 180c/gas mark 4 and place all the ingredients - besides the water - into a large bowl 2. Mix all ingredients together with your hands, adding the warm water gradually 3. Knead all the ingredients for 10 minutes 4. Place the dough back into the bowl and cover with cling film 5. Leave the dough in a warm, dry place, such as an airing cupboard to prove for around 30minutes, or until it has doubled in size 6. Mould the dough into a loaf baking tin 7. Place the tin in the oven for around 30 minutes. Check the bread by tapping the bottom of the loaf. If the bread sounds hollow, then it's ready 8. Allow to cool for 10 minutes and serve with a generous knob of butter.
swirls

Darren’s Olive Bread Swirls

What you'll need...cutout-pitted-green-olivescutout-pitted-black-olives 500g strong white flour, plus extra for rolling 1 tsp salt, 7g sachet easy-blend dried yeast 6 tbsp extra virgin olive oil, plus a little for brushing Small bunch of basil, 170g Fragata pitted black olives 1 crushed garlic clove, 4 tinned anchovies (optional) 50g Fragata pitted green olives Method: 1. Mix the flour, salt, yeast, 1 tbsp olive oil and 300ml warm water, to make a soft dough. 2. Knead for 10 mins. Put the dough back in the cleaned out mixing bowl, cover the bowl with oiled cling film. 3. Leave to rise for an hour in a warm place until doubled in size. 4. Discard any tough basil stalks and put in a mini food processor or hand blender beaker with the black olives. 5. Add 4 tbsp olive oil, garlic and anchovies and whizz to a paste. 6. Heat oven to 220C/200C fan/gas 7. 7. Line a baking tin with non-stick paper. 8. On a floured worktop, roll out the dough to a rectangle roughly 30 x 40cm. 9. Spread the olive paste all over and arrange the whole green olives in a line down one of the short edges. 10. Roll up the dough like a Swiss roll, starting at the short olive-encrusted end to make a sausage shape. 11. Cut into 12 slices, lift each one into the tin to make 4 rows of 3 swirl shapes. Brush with olive oil. 12. Loosely cover with cling film, leave to rise for 20 mins until slightly puffed up and filling the tin. 13. Cook for 20-25 mins until golden, serve.
hedgehog

Finlay’s Olive Hedgehog Breads

What you'll need...cutout-pitted-black-olives 500g/1lb 2oz unbleached strong white bread flour 1 tsp salt 2 tsp dried yeast 30g/1oz butter or lard, softened 75ml/2½fl oz milk, warmed 225ml/8fl oz warm water Handful of Fragata Black Pitted Olives Method: 1. Mix the white flour, salt and dried yeast in a bowl. 2. Rub the softened butter or lard into the flour mixture with your fingers until the mixture looks like breadcrumbs. 3. Mix the warm milk with the water and add to the flour mixture and mix together with your hands to form the dough. 4. Make a ball from the dough and knead it for 20-25 minutes. 5. Put the dough back in the bowl, cover it with cling film and leave it for 1-1½ hours in a warm place until the dough has doubled in size. 6. Knead the dough again and separate it into little hedgehogs shapes and leave the rise again for an hour. 7. Turn the oven on to 220C/425F/Gas 7 8. While you're waiting for the oven to heat up, cut up some Fragata black olives to make eyes, noses and mouths, place them on your dough hedgehogs and bake them in the oven for 8-10 minutes.
barry

Barry’s Cheese, Ham & Olive Loaf

What you'll need...cutout-pitted-green-olivescutout-pitted-black-olives 150ml / quarter pint of dry white wine 4 eggs 150ml / quarter pint olive oil 250g / 9oz self-raising flour 140g / 5oz Gruyere cheese, grated 200g / 8oz thick slice ham 140g / 5oz pitted Fragata green olives 140g / 5oz pitted Fragata black olives Method: 1. Heat oven to 190C/fan 170C /Gas 5. 2.Butter a 900g / 2lb loaf tin and line with baking parchment. 3. Beat the white wine and eggs until frothy. 4. Add the oil and sift in the flour, mixing until smooth. 5. Stir in the remaining ingredients to combine, then season with salt and pepper. 6. Pour into the prepared loaf tin, smoothing the surface with the back of a spoon. 7. Bake in the oven for 55-60 mins until golden brown and firm to the touch. 8. Cool on a wire rack before cutting into slices, and serving with some chutney or a bowl of soup.
salad

Katie’s Tomato, Mozzarella & Olive Salad

What you'll need...cutout-pitted-black-olives 15 cherry tomatoes Large handful of rocket Mozzarella ball 10 Fragata Black Pitted Olives Drizzle of extra virgin olive oil Salt and black pepper Method: 1. Half the cherry tomatoes and rip the mozzarella into small pieces and add to a bowl containing the rocket. 2. Drizzle with olive oil and toss the salad. 3. Finally sprinkle over the olives and add salt and pepper to taste.
IMG_7933

Emma’s Garlic & Olive Loaf

What you'll need... cutout-small 560g wholemeal strong bread flour 280ml warm water (1 part hot, 2 parts cold) 1 1/2 teaspoons dried yeast 1 tsp caster sugar150g butter (softened) 1 tablespoon paprika 1 tablespoon garlic granules 1 tsp salt1 drained jar of Fragata pitted halkidiki and kalamata olives with sundried tomato, peppers and garlic Method 1. In a bowl, mix your flour and butter together until slightly resembles breadcrumbs.  This might take a few minutes. 2. In a jug, mix together your dried yeast, caster sugar and warm water.  Leave to one side for about 15 minutes (it will start to gently froth). 3. Back to your mixing bowl, add your paprika, garlic & salt to the flour.  Give it a good mix.  Chop your olives into quarters and add the rest of the drained jars' contents into the dough.  Once again, give it a really good mix. 4. Finally, slowly add the yeast mixture to the bowl until a dough forms. 5. Once your dough has formed, start kneading it on a floured surface.  Or, if you're using a mixer, keep it on a low setting for about 10 minutes). 6. The dough is done once it becomes more elastic and easier to knead. 7. Pop it back in your mixing bowl, lightly dress in oil, and cover the bowl over with cling film.  Leave to rise.  It's ready once it's doubled in size.  The time this take varies.  If the dough is left somewhere warmer, it will rise quicker. 8. Once your dough has risen, take it from the bowl and knead it again for a few minutes.  Then shape it, place it on an oiled baking tray, lightly grease the top with oil, cover with kitchen towel  and leave to rise again. 9. Preheat your oven to 200°C/400°F/Gas mark 6.  Once it's preheated, place your bead in the oven, and leave to cook for 20-30 minutes.  It's done once the crust browns. 10. You will have to be the judge of when it's done, every oven cooks bread differently in my experience.  A good test is to knock the bread on the bottom - if it sounds hollow, it's done. 11.Leave on the side to cool. Recipe provided by Emma, blogger at Fork & Good.