0INFINITI

OLIVES page 98

Of Farmington Hills

INFINITI OF FARMINGTON HILLS IS RANKED NUMBER 1
NATIONALLY FOR CUSTOMER SATISFACTION IN SALES & SERVICE

petizers and hors d'oeuvres,
through main and side dishes, to
breads and even desserts.
Below are some interesting
recipes using olives and their oils.

1996 130

MOROCCAN OLIVE
SPREAD
1 cup pitted Moroccan oil-cured

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olives
1/2 cup extra virgin olive oil, plus
extra to cover top
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon cayenne pepper
1 teaspoon caraway seeds
2 cloves garlic, whacked and
peeled

Place all ingredients in a blender
or food processor. Puree the mix-
ture, pausing to scrape down the
sides as needed, until an evenly
chopped rough paste is formed. If
too dry, drizzle a little more oil into
it. The result should look like
black caviar.
Use immediately, or store up
to two weeks in the refrigerator,
covered with a thin layer of olive
oil. Return to room temperature
before using.
Makes 1- 1/14 cups

SMOKED SALMON
ROLLS WITH OLIVE
CREAM CHEESE

1/3 cup chopped, pitted, brine-
cured green olives
8 ounces cream cheese, softened
2 tablespoons freshly squeezed
lemon juice
2 tablespoons finely chopped
fresh chives
1/4 teaspoon freshly ground black
pepper, or to taste
8 ounces thinly sliced smoked
salmon
Whole chives (optional)

In a small mixing bowl, combine
the chopped olives with the cream
cheese, lemon juice, chopped
chives, and pepper. Taste and ad-
just seasoning as needed.
Place a thin slice of salmon on
the counter or board, with one of
the narrow ends toward you.
Place a rounded tablespoon of the
olive mixture on the end nearest
you and roll up in the salmon.
Carefully tie a whole chive
around the roll and trim ends, if
desired.
Repeat with remaining salmon
and cheese, arrange on a serving
plate, cover tightly with plastic
wrap, and refrigerate until serv-
ing time.
Serves 6 - 8

BASIC MARINADE

2/3 cup olive oil
3 tablespoons vinegar or citrus
juice
1 clove garlic, whacked and
peeled
fresh ground black pepper,
to taste

Mix all ingredients by hand or in
a blender and pour over food.
Cover tightly and marinate at
room temperature or in refriger-
ator. This makes enough for one
pound of meat, poultry or fish. Can
be used for beef, lamb, veal, chick-
en, turkey, fish or vegetables.

BRUSCHETTA WITH

LATIUM OIL

6 slices crusty, country-style
bread
2 cloves garlic, peeled and halved
4 to 6 tablespoons good quality
olive oil from Latium
salt and freshly ground black
pepper to taste

Grill the bread slices 6 to 8 inch-
es over hot coals, turning once, un-
til both sides are browned, or place
under a preheated broiler or in a
toaster and brown both sides.
While still hot, rub one side of
each slice with the cut side of the
garlic. The garlic will disintegrate.
Drizzle oil over each slice and
sprinkle with salt and pepper.
Serve immediately as is, or
sprinkle with oregano.
Serves 6 - 8

CHEESE TORTELLINI
SALAD WITH ESCAROLE
AND CALIFORNIA
SICILIAN-STYLE OLIVES

1 pound fresh or frozen cheese
tortellini
1/3 cup extra virgin olive oil
2 tablespoons freshly squeezed
lemon juice
salt and ft:eshly ground pepper, to
taste
1/2 cup chopped red onion
1/4 cup pine nuts
1/4 cup golden raisins
1/2 cup California Sicilian-style
olive pieces, cut from pits
1/4 pound escarole leaves, washed
and dried

Cook the tortellini al dente in a
large pot of boiling, salted water.
Drain, rinse under cold running
water until cool. Drain again.
Combine the oil, lemon juice,
salt and pepper in a salad bowl.
Whisk until well mixed. Add the
tortellini to the bowl, along with
the onion, pine nuts, raisins, and
olives and toss well to coat.
Arrange escarole leaves on
serving plates. Divide the tortelli-
ni mixture among them and serve
immediately.
Serves 4 -6

CHICK PEAS WITH
SPINACH AND ROYAL
VICTORIA OLIVES

2 cups cooked chick peas, dried
peas that have been cooked and
drained or 1 (19 ounce) can,
rinsed and drained
1/2 cup thinly sliced (11/2 inch)
long strips of red bell
pepper
1 tablespoon finely chopped fresh
mint leaves
1/2 cup pitted Victoria olive
pieces
1/2 pound fresh spinach leaves,
chopped
1/4 cup extra virgin olive oil
2 tablespoons freshly squeezed
lemon juice
1 1/2 teaspoons yellow mustard
seeds
dash of hot sauce, or to taste
salt and freshly ground black
pepper, to taste

Place the chick peas, bell pepper,
mint, olives and spinach in a sal-
ad bowl.
In a small bowl, whisk togeth-
er the remaining ingredients and
pour them over the salad. Toss to
coat and serve.
Serves 4 ❑