CELEBRATING THE STAPLES / OLIVES

The history of olives is somewhat mysterious because their cultivation started before any form of written language was developed. Once the prize of Asia Minor, now they are cultivated here in New Zealand. If I have ever offended, let me offer you this olive branch… well, olive recipes. GREEN OLIVE & MUSSEL FRITTERS

MAKES 50 FRITTERS / PREPARATION 40 MINUTES / COOKING 25 MINUTES

3kg mussels 200ml light olive oil 2 teaspoons caster sugar 1 teaspoon salt 300g plain flour, sieved 8 eggs, size 6

300g green olives, stoned 1.5 litres cooking oil, neutral

Scrub the mussels and remove any beards. Bring 300ml water to the boil in a large pot, add the mussels and cover. Steam for 3-4 minutes until the mussels are open. Remove mussels from the pot.

Strain 500ml of the cooking liquid into a clean medium-sized pot. Add olive oil, sugar and salt and bring to a boil. Remove from heat and add the flour. Put over a low heat and use an electric handheld beater to beat to a smooth, glossy dough. Remove from heat and allow to cool for 3-4 minutes. Beat the eggs into the dough one at a time, making sure each egg is fully incorporated before adding the next.

Remove mussel meat from the shell (you should have approximately 300g) and coarsely chop with the green olives into ½cm pieces. Fold the olive and mussel meat into the dough. Using damp hands, scoop out a scant tablespoon of dough, roll it into a loose ball and place it on baking paper. Repeat for all the dough.

In a large pan, heat oil to 170℃ (or when a bread cube browns in 10 seconds). Cook in batches for 4-5 minutes until golden brown, using a metal spoon to gently swirl the fritters. Remove from oil to absorbent paper. The fritters can be reheated in a 160℃ oven for 4-5 minutes if desired. Try with fresh lemon and mayonnaise.

GIVE THESE A GO…

Oven-dried black olive & orange

tapenade Put 300g stoned black olives onto a lined baking sheet and bake at 90℃ for 60 minutes. Put into a food processor with the juice and zest of 1 orange, 2 tablespoons drained capers, 1 clove garlic, 1 teaspoon mustard and 10 basil leaves. Blend for 1 minute. Scrape down the sides and continue to blend while slowly drizzling in a ¼ cup olive oil.

Olive & black garlic hummus Drain a 400g can cooked chickpeas and put into a blender. Add 2 tablespoons each tahini paste and lemon juice. Add 6 cloves black garlic and ½ teaspoon ground cumin. Blend on medium speed for 2-3 minutes. Scrape down the sides and continue blending while slowly drizzling in ½ cup olive oil. Add ½ cup stoned black olives and pulse 5-6 times to coarsely chop olives, but avoid blending until smooth. Season with salt. Ideal with grilled flatbreads.

Olive & cheese gougères Place ½ cup each water and milk and 100g butter into a medium-sized pot and bring to a simmer until butter is melted. Remove from heat and sift in 1 cup plain flour and ¼ teaspoon baking powder. Return to heat and beat until smooth. Remove from heat and beat in 4 eggs, one at a time. Add 100g cheddar cheese and 50g olive tapenade and fold through the dough. Heat the oven to 180℃. Pipe 3cm balls of dough onto a lined tray with a 4cm space between them. Bake for 20 minutes until puffed and golden. Ideal on their own as an afternoon snack.

Spiced lamb & olive sliders Put 500g lamb mince into a clean bowl and season with 1 tablespoon smoked paprika, 1 teaspoon cayenne powder, 1 teaspoon ground cumin, 2 teaspoons dried oregano and 2 teaspoons salt. Dice 1 medium-sized red onion and finely chop 3 cloves garlic. Add 100g stoned and sliced black olives. Mix everything thoroughly and roll into 40g balls. Heat a barbecue until hot. Lightly oil the grill, press the balls into patties on the grill and cook for 4 minutes on each side. Serve in slider buns with tomato relish, sliced provolone and olive tapenade or chimichurri sauce.

Cook’s tip: Avoid buying stoned olives. Whole olives are more fiddly, but superior in flavour.