I gave one to Richard, the most willing guinea pig of all husbands (but, also, staunchest olive hater of us all) who eyed it with visible distrust. Took another unbelieving bite and was deeply shocked - the olive bread tasted good, really good, incredibly good! With some misgivings and no great expectations I bit in an olive studded roll. No wonder, my first batch of "Pane di Olive" looked like misshapen scones, with dark bruises (from my abuse?), but they didn't smell bad. I also found it not very easy to roll the dough into the right shape for dividing it into equal sized pieces, without a lot of leftover cut-offs. It was quite a struggle to force the slippery olives into the dough (maybe they sensed my negative vibes). I found one in my favorite " Brot aus Südtirol" and decided to give it a try, tweaking it a bit (using a preferment and overnight refrigeration). Knowing that a lot of people are olive fans and crave them in all kinds of foods, I looked for an olive bread recipe to satisfy those die-hards among my customers. They don't order tapenade and don't drink martinis. The Andersons and their offspring pick olives off pizzas, and leave them untouched in the salad bowl. To make the most epic garlic bread ever.There are two things members of our patchwork family have in common - we love good food and we hate olives!Įven the pickiest of our kids, Valerie, producer of the famous "square mouth" whenever I made her try at least one bite before she said she didn't like it and Francesca who ordered "just white rice" when we ate at a restaurant, ended up as foodies. 1,110 48 4 featured this is the perfect finger food or shared starter and it's so simple to make.
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