A busy week so far! Didn’t think I’d have time to blog but I couldn’t resist throwing this one up quickly because I was so pleased with how quick and simple (and yum!) they were. I’m one of those lucky mums whose kids love olives. Yes they have expensive tastes but olives are so versatile and can really lift a dish – whether it’s a main meal or a mid-morning snack.
We have sports day this week which means us parents have a great excuse to get together for a picnic and watch the kids run around the oval. But it also means I need to feed the whole family! So these scrolls came to mind … I’ve never made them before but they were so easy. I used this olive tapenade to give it a boost of flavour and it means I don’t have to make boring old sandwiches. You could use a variety of different olives to change the flavours … many tapenades call for anchovies but I find the flavour a little too strong for kiddies, so almonds are a good substitute to let the olives shine through.
2 cloves of garlic (if you don’t like a strong garlic flavour, drop it back to 1)
1/2 bunch parsley
6-8 sprigs chives
40 gms whole almonds
200gms black kalamata olives, pitted
20-40gms extra virgin olive oil
cracked black pepper to taste
Place the herbs and garlic in a food processor or Thermomix and process until finely chopped (TM31 speed 7 for 3 secs).
Add the almonds and olives and process (speed 7 for 5 sec) until you reach your desired consistency.
Add the EVOO and pepper and process to combine.
Olive Tapenade Scrolls
Use the french flour bread recipe to make your dough.
Once you have left the dough to prove for 30-60mins, cut into 16 balls.
Roll out each ball to a sausage shape and then flatten gently with the palm of your hand.
Using a small spatula or icing knife, spread a layer of olive tapenade along one side of the dough.
Roll one end to the other to create your scroll and place on a baking tray lined with baking paper.
Continue with the remaining 15, and spray the tops with water before cooking at 220 degrees for about 30 minutes or until golden brown.
These will freeze really well and are a great afternoon tea. For a nut-free version for lunchboxes, omit the almonds or substitute for anchovies.
With grace and gusto,