They are not like salads, spreads and even stuffed • Meir sir in a very tasty olive celebration, and there is even a recipe for home pickling

• Illustration by Ithiel Zion

Olive oil for cooking enthusiasts is like wine for wine people. In the Mediterranean countries, olive oil is an integral part of every meal, so it is no coincidence that my first restaurant was called "extra virgin". Extra virgin olive oil is a form of olive oil production without chemicals, but only through the pressing and tightening of olives, hence the high quality of the olive oil produced by this method.

There are, of course, endless uses for olive oil and olives. This time I chose to cook with you two special dishes with olives, as well as share with you a recipe for pickled olives and four recipes for olive oil spreads, which is a pleasure to enjoy alongside fresh bread, and will upgrade any dish served alongside it.

Confetti chicken salad and olives

The ingredients for cooking the chicken (for 6 servings):
√ 6 clean chicken legs
√ 2 cups of olive oil
√ 2 fresh bay leaves
√ 1 lemon peel
√ 8 English peppercorns
√ 1 Head of halved garlic
√ 10 whole black peppercorns
√ 1 Sage branch

Photo: Itiel Zion

For carrots:
√ 12 well-washed baby carrots
√ 3 tablespoons olive oil
√ 1 Rosemary branch
√ A pinch of salt

For leeks:
√ 3 clean chalk units
√ 3 tablespoons olive oil
√ 2 tablespoons of cherry vinegar
√ A pinch of sugar
√ A pinch of salt
For salad seasoning:
√ 1 tablespoon chopped lemon
√ 1/2 cup olive oil
√ Leaves from 2 Za'atar branches, chopped
√ 1 chopped garlic tooth
√ Scratch from 1 lemon
√ Scratch from 1 orange
√ 1/2 teaspoon chutney pepper pepper
√ 1 tablespoon of quality packaging

For submission:
√ A handful of pitted Kalamata olives
√ A handful of rocket and fennel leaves

Preparing the chicken: In a deep roast, arrange the chicken legs, cover with the olive oil and add the remaining ingredients. Put in a preheated oven at 130 degrees per hour. Take out and leave aside for at least an hour. Remove the meat from the oil and separate the meat from the bones, leaving the pieces as large as possible.

Carrot preparation: Season the carrots with the olive oil, rosemary and salt. Sprinkle on a baking tray and roast in an oven preheated to 200 degrees for 15 minutes, until the carrots are softened and golden.

Preparing the leeks: Season all the leeks with the olive oil, vinegar, sugar and salt. Arrange on a baking tray, cover with aluminum foil and roast in a preheated 200 degree oven for 40 minutes, until tender. Remove, tear each leek into long hairs and keep aside.

The dish: In a large bowl, mix all the salad seasoning ingredients, add the chicken, leeks, carrots, rocket leaves and olives, mix and divide into serving plates.

Stuffed olives

The ingredients for filling the olives (for 6 servings):
√ 3 skinless chicken bones, twice grinded
√ 2 finely chopped shallots
√ 1/2 tablespoon finely chopped oregano leaves
√ 1/2 teaspoon crushed fennel seeds
√ 1 teaspoon of ground black pepper
√ 1 teaspoon of Atlantic salt
√ Scratch from 1 lemon
√ 1 egg
√ 1 slice of white bread or challah
Without the crust, water and drained

For roasting:
√ 24 branches of rosemary
√ 24 pitted Kalamata olives
√ 3 tablespoons olive oil
√ Shredded black pepper

For Salsa Verde:
√ 1/4 Very finely chopped parsley bunch
√ 2 tablespoons finely chopped mint leaves
√ 1 tablespoon finely chopped oregano leaves
√ 1 chopped garlic tooth
√ 1 Small finely chopped purple onion
√ 2 tablespoons of cherry vinegar
√ Scratch from 1 lemon
√ A pinch of Atlantic salt
√ A pinch of sugar
√ Olive oil to cover all ingredients

Photo: Itiel Zion

Preparation of the filling: In a mixing bowl, place all the fillers and knead well for about 2 minutes. Set aside the mixture for about 10 minutes for the chicken to absorb flavors. Transfer to a perfume bag.

Salsa preparation: In a deep dish, place all the ingredients, except the olive oil, and mix. Cover with olive oil.
Filling the olives: Clean the bottom edge of the rosemary stalks from the leaves, and with the help of a sharp knife, sharpen the stalk slightly to create a "skewer" of the rosemary branch.

Squeeze the filling into the peeled olives and impale the olives on the rosemary branches. Arrange the olive skewers on a baking tray and preheat oven to 220 degrees. Season the olives with the olive oil and the ground black pepper and roast for about 2 minutes. Remove and serve alongside the salsa.

Pickled olives

√ 1 kg fresh green olives
√ 1 lemon, with rind, roughly cut
√ 2-3 cloves of garlic, with peel, halved
√ 1 sliced ​​spicy green pepper
For thick slices
√ 1 liter of water
√ 6 teaspoons full of coarse salt
√ A little olive oil to cover the olives in the jar

Rinse the olives well, place on a chopping board and gently knead on them with a spade hammer. Mix the diced olives with the lemon, garlic and hot pepper and transfer everything to a jar that will contain the exact quantity.
Make salt solution: In a bowl, mix the water and salt until the salt is completely dissolved in water.

Pour the solution into a jar with the olives so that they are completely covered. Pour a little olive oil to prevent oxidation and decay of the top olive layer. Close and seal the jar well and leave outside. The olives will be ready after about a week to two weeks.

Tapand olives

√ 2 cups of peanut tassos or pancakes
√ 2 peeled garlic cloves
√ 4 quality anchovy fillets from a jar
√ 6-7 Fresh basil leaves
√ 2 tablespoons of cherry vinegar
√ Shredded black pepper
√ 1/2 cup olive oil

In a food processor place the olives, garlic, anchovies and basil and grind in pulses for smooth mash. Transfer to a bowl, add the vinegar, shredded black pepper and olive oil and stir. Keep in a closed jar in the refrigerator for 3-4 days.

Pesto

√ 2 cups fresh basil leaves
√ 2 peeled garlic cloves
√ 1/4 cup roasted pine nuts
√ 1/2 cup grated parmesan cheese
√ 1/2 cup olive oil
√ A pinch of salt
√ Shredded black pepper

Using a crater and leaves or in a food processor, grind the basil, garlic, pine nuts and parmesan. It is advisable not to shred the nuts completely, but to leave them in small pieces. Grind in a food processor and gradually add the oil. Season with salt and black pepper. Keep in a closed jar in the refrigerator for 3-4 days.
Scordelia

√ 1 cup of sliced ​​almonds
√ 2 slices of white bread
√ 1 Peeled and cooked potato
√ 3 tablespoons garlic confit
√ 2 peeled garlic cloves
√ 1 teaspoon of Atlantic salt
√ 2 tablespoons of cherry vinegar
√ 1/4 cup of water
√ 1/2 1 cups olive oil

Photo: Itiel Zion

In a food processor, place the sliced ​​almonds, bread, potato, confit garlic, garlic cloves, salt and cherry vinegar and grind for about a minute. Gradually oil the oil, occasionally stopping and adding water, continuing until all the oil is swallowed in the mixture and grinding until a smooth and homogeneous ointment is obtained. Refrigerate for up to 3 days.

Classic Aioli

√ 3 egg yolks
√ 1 tablespoon smooth Dijon mustard
√ 1/2 teaspoon salt
√ 3 tablespoons of cherry vinegar
√ 1/2 cups of olive oil, preferable to delicate type.

In a food processor place all the ingredients except the olive oil. Grind for about 30 seconds and slowly grind the oil while grinding. Keep in the fridge for up to two days.