Rich Olive Bread
2 cups
of flour
4 whole eggs
2/3 cup olive oil
1/3
cup dry white wine
1/3 cup dry vermouth
2 TB baking powder
1 1/2 cup grated gruyere cheese
salt and pepper
to taste
200 g. fresh green olives, pits removed
200 g ham or bacon, diced
Preheat the oven to 200 degrees Celcius. Make a well in
the flour and add the eggs, oil, white wine and vermouth. Combine until well mixed. Add the baking powder and the grated cheese.
Season lightly with salt and pepperFold in the green olives and the ham or bacon. Turn the mixture into a well-greased or
non-stick bread pan or oblong cooking terrine.
Place in the preheated oven and cook for one hour to an
hour and twenty minutes, until a knife inserted in the center of the bread comes out clean. Remove from the oven and let cool
briefly before turning out of the mold. Place on a wire rack and let cool completely before slicing. Slice thinly and serve
whole slices or quartered slices with cocktails
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Olive, Lemon and Chilli sauce
2 tsp cumin seeds
freshly
squeezed juice of 1 large lemon
6 cloves garlic, finely chopped
2 tsp mild paprika
2 fresh hot red chillies, chopped
2 TB extra virgin olive oil
3 TB chopped fresh corander leaves
1/2 lemon, finely chopped, both the rind and the
flesh
8 each large black and green olives, stoned and coarsely chopped
Place the cumin seeds in a small frying
pan over moderate heat until aromatic, shaking the pan frequently, about 3 minutes.
Pulverise in a mortar and combine
in a bowl with the lemon juice, garlic, paprika and chillies. Add the oil, coriander, lemon rind an flesh, and olives. Stir
vigorously until well amalgameted.
Store in the refrigrator in a covered jar for up to 2 weeks
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