A simple olive cake....
did you ever pick up olives ? I did once to help a friend who needed to gather at the least 500 kgs to bring to the olive press. At the end of the day, the only thing you can picture are tiny green or black olives. And you're likely to dream about these little olives as well. But we must keep in mind that these little tiny green fruits produce the golden treasure of Andalusia, el aceite de oliva, the best ally of all time of healthy food and gourmet palates. In some restaurants, like La Almazara in Almuñecar, down on the coast, the chef will make you taste his olive oil from Jaen as a pre-aperitivo with a slice of bread and salt and will give you a small chunk of homemade olive oil soap as a souvenir. An Andalusian friend, a charming old aristocrat from Sevilla taught me lessons about how to choose the right olive oil for a salad, to fry fish and so on according to the level of acidity but hum I'm afraid my culinary knowledge is now a little bit rusty. I must confess, olive oil at home is only used for salads and to make a very simple olive cake.
you need :
180g of flour
200g of green olives
100g of ham
100g of grated Emmenthal cheese
1 dosis of baking powder
13cl of olive oil
10cl of milk
3 eggs
180g of flour
200g of green olives
100g of ham
100g of grated Emmenthal cheese
1 dosis of baking powder
13cl of olive oil
10cl of milk
3 eggs
slice the olives. Mix the flour and the baking powder. In a bowl, whisk the eggs, the olive oil, the milk, salt and pepper. Pour the preparation into the flour and mix carefully until the mixture becomes homogeneous. Then add the olives, the cheese and the ham. You can also add some herbs, parsley etc. Pour the preparation into a mold and bake in the oven for 40 mn at 180ºC. Let it cool. Serve the cake lukewarm or cold with a salad or as an appetizer.
note : as you can see on the photo, I use green olives stuffed with red pepper. They're already salted so I don't add salt in the recipe.
note : as you can see on the photo, I use green olives stuffed with red pepper. They're already salted so I don't add salt in the recipe.
Enjoy !
photos by your devoted blogging hostess
ps : Nothing to do with the olive cake....I would like to say a big THANK YOU to Charmaine for featuring my bags on her delightful blog, Beautiful things to share. Charmaine recently started her blog about design and fashion and the beautiful things which inspire her daily and make me drool whenever I visit her !
photos by your devoted blogging hostess
Comments
This looks amazingly delicious!!! I might have to give it a try. I'm taking the recipe back to Willow Manor. Thank you! :)
Willow, I doubt you'll ever want to pick up olives ! it's some work you know...and your muscles know it too at the end of the day !
You have a gorgeous blog : )
but,
when i am visiting you in my day*dream,
after you make me a romantic hand*bag,
after you make me a cotton night*dress
then
we go pick olives...
:-)
oh happy day,
oh happy *LONG* day!
I must try it.
The olives in New York are very dull, and expensive.
Marrakshi olives rule! -as, I'm sure real Spanish ones do too.
Hope you get to the beach soon!
Your olive bread sounds delicious, it will make a lovely appetizer for a party I am going to this weekend!
I converted your recipe, the only thing I wasn't sure of was the "dosis" (dose) of baking powder. I'm guessing given the amount of flour and eggs it is a teaspoon. I didn't convert the liquids because most glass measuring cups have both ounces and CLs.
180g of flour = 3/4 to 1 cup or 6.5 to 7 ounces if you are weighing
200g of green olives = 7 ounces
100g of ham = 1/4 pound (4 ounces)
100g of grated Emmenthal cheese = 1/4 pound (4 ounces)
1 dosis of baking powder = 1 teaspoon?
13cl of olive oil
10cl of milk
3 eggs
Bake at 350 F.
YUM!
I may have to try this recipe, yum!
Congrats on the blog feature, you deserve it.
xoxo
Never picked olives too, well, we dont have them here :) Happy weekend my friend
ps: Some olive producers use some kind of black dye to make the olives very black, or try to hide the tastelessness with too much salt. This is unhealthy so watch out for it.
Love,
Alize