Recipes

 

 

Making Olive Tapenade

 

Ingredients

 

  • 11/2 cups stoned black olives
  • 56g can anchovy fillets, well drained
  • 3-4 tblsp capers
  • 1 clove garlic, crushed and peeled
  • 1/4 cup New Zealand extra virgin olive oil
  • 1 tblsp lemon juice

1. Put the olives, anchovies, capers and garlic into a food processor and process until finely chopped.

2. Add the olive oil and lemon juice and process until smooth. Store in an airtight container in the refrigerator.
Serve with foccacia. 

 

 

Easy Potato with Herbs

Take your favourite boiling potato, scrub the skin, quarter the potatoes and boil until just cooked (you can add fresh herbs at this stage) or sprinkle Tuscan style seasoning over the freshly drained potatoes, drizzle with Good NZ olive Oil and serve hot.
Garnish with Basil.
When the potatoes are cooked, drain the water.

 

Processing Olives for the Table

(Overview)

 

Processing olives for your own use is easier than you might think, but there are a few things that can go wrong.
We advise you follow these guidelines:

    Hygiene - Everything you use must be spotlessly clean. Sterilise all your equipment prior to starting.
    Sort your olives carefully discarding any that are bird pecked, bruised, diseased or otherwise damaged.
    Keep to consistent colours and sizes (Degree of Ripeness) or the olives will not process at the same rate. Throw it out, if in doubt !

 

   To make sure you have the correct amount of salt, measure your brine using a refractometer or a hydrometer. Too little salt and you may experience bacterial spoilage, too much salt and the skins will come off leaving you with mushy olives.
    Prepare all your ingredients, the herbs and spices, marinades,  jars, bottles and lids before you start any processing.
    Use uniodised cooking salt. Do not use table salt, rock salt, sea salt or any salt with added iodine.
    Make sure the water supply is good - tank or rain water of a roof, can often be contaminated with micro-organisms that may cause serious problems.

 

    To speed the processing, you can either break open the olives with a small wooden hammer or slit them with a knife.


    Green olives will take longer to process than black
    Large olives will take longer to process than small
    Solid olives will take longer to process than slit
    Slit olives will take longer to process than cracked
    Once in the jar processing may take 3 weeks or as long as 12 months depending on these variable factors.