I kid you not.
Yes, readers, I have maybe gotten a tad too excited to find these, but nevertheless I hope you will share my enthusiasm (Or at the very least, pretend to)
|My 'needle in a haystack' olives|
I can and have found black olives, green olives, olives in brine, stuffed olives, Kalamata olives, in fact all manner of olives in my local supermarkets. But hardly ever these olives!
Greek style pitted dry black olives.
I love them!
and they are perfect for my Cypriot savoury olive and onion cake.
In fact if I don't have these specific olives I don't bother making it.
I like the fact they are salty and dry and pitted (saves me from a fiddly, boring job) and darn tasty.
|olives, chopped onion, coriander and dried mint|
|A rather 'rustic' look|
|Take a peek inside!|
2 small jars of crespo pitted, dry black olives (or 1 cup approx of other pitted black olives if you must!)
1 onion, finely chopped (I like the taste of onion, so next time I may add another)
1 small bunch of fresh coriander (to yield half a cup, tightly packed)
1 tbsp dried mint (optional)
1 tsp salt
3 cups plain flour
2 tsp baking powder
1 cup of oil (half olive and half vegetable oil)
1 cup (contents of 1 tin) of evaporated milk
I'd love to say that there is a wildly complicated method, full of fiddly, time consuming steps only for the more advanced (ahem!) cook...
But it's not. It's really easy.
just bung it all into a bowl and give it a good ole stir!
Pour into a greased bundt or ring pan and cook at 160 deg. C for between 50 mins - 1 hr.
(Check if it's cooked with a knife or skewer, if it comes out clean it's cooked.)