Italian Appetizers – Olive Corn Squares & Olive Tapenade
This versatile fruit is a staple of the Mediterranean cuisine.
The olives come in a wide variety of shapes, sizes, and flavours, which depend on they are cured and when they are picked.
Essentially, most people know olives are of two types: green olives, which are young and have a denser and stronger flavour, while the black ones (come in several varieties) are mild.
Apart from these there are a few more varieties
Ligurian – small oily Italian black olive having a mild flavour, makes a good addition to fish recipes.
Stuffed – made using green olives and common flavours include flavours as capers, nuts, feta or anchovies.
Kalamata – originating from the region of Kalamata in Greece, shape is of a medium sized fruit, black in colour and has a salty flavour.
Nicoise – a small black French olive, having a nutty flavour used traditionally used in making salads.
The culinary application of olives is vast. They can be served as an appetiser, either on their own or stuffed as a cooking ingredient. Make a good addition to pizza and pasta sauces, can be ground into a tapenade.
Pair well with cheese, sun dried tomatoes, and salty or pickled snacks like roasted red bell peppers.
Ingredients:
10 No – Breads cut in squares
1/2 cup – Olives ripe
1/2 cup – Corn kernels boiled
2 No – Spring finely onions chopped
1 1/2 cup – Cheddar cheese
2 tbsp – Mayonnaise
Method:
Except the bread combine all the ingredients in a bowl.
Lightly the toast the breads and set aside.
Spread the prepared mix on each of the bread.
Bake in a preheated oven till the cheese bubbles and serve.
Olive Tapenade
Ingredients:
1 No – Baguette
1/2 cup – Corns boiled
1 No – Tomato sliced
1/4 cup – Mozzarella cheese sliced
Tapenade Mix
1/2 cup – Olive green pitted
1/2 cup – Olive black pitted
1 tsp – Garlic
2 tbsp – Olive oil
1 tsp – Parsley
1/4 tsp – Pepper
Method:
Spread olive tapenade on the bread.
Add corns,tomatoes and mozzarella slices.
Then cover with the remaining bread slices and grill.