OLIVE OIL SALT RECIPES
OLIVE OIL SALT BREAD RECIPE - FOOD.COM
Make and share this Olive Oil Salt Bread recipe from Food.com.
Total Time 1 hours 5 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375°; grease an 8-inch skillet or square baking pan with about a tablespoon of olive oil.
- Put the flour, baking powder, and salt in a food processor and turn the machine on.
- Pour through the feed tube first 1/3 cup of the olive oil, then most of 1 cup of warm water.
- Process about 30 seconds, then remove the cover; the dough should be in a well-defined, barely sticky, easy-to-handle ball; if it is too dry, add the remaining water 1 tablespoon at a time and process for 5-10 seconds after each addition; if it is too wet, which is unlikely, add a tablespoon or two of flour and process briefly.
- Put the dough into the prepared pan and press until it fits to the edges.
- Flip it over and press again; cover with foil and bake for 20 minutes; then remove the foil; sprinkle the top with a little coarse salt, and bake for another 20-25 minutes, until the top is golden and springs back when touched gently.
- Cool in the pan a bit, then cut into wedges or squares and serve.
Nutrition Facts : Calories 502, FatContent 18.9, SaturatedFatContent 2.6, CholesterolContent 0, SodiumContent 855.9, CarbohydrateContent 72.4, FiberContent 2.5, SugarContent 0.2, ProteinContent 9.7
OLIVE OIL BROWNIES WITH SEA SALT RECIPE - NYT COOKING
Moist in the center and crisp at the corners, these fudgy brownies are lusciously smooth but for the occasional crunch of a chocolate chip. Their bittersweet character is accentuated by the olive oil, while dark brown sugar makes them extra rich. Be sure to sprinkle the salt on top while the brownies are still warm. The heat helps the salt adhere. Use a mild oil here: Anything too grassy or sharp might overpower the chocolate.
Provided by Melissa Clark
Total Time 40 minutes
Yield 16 brownies
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees, and grease an 8-by-8-inch square baking dish with some of the olive oil. Line pan with parchment paper, leaving a 2-inch overhang on 2 sides so you can pull the brownies out easily.
- In a medium bowl, whisk together flour, salt and baking powder.
- In a large bowl, whisk together cocoa powder and boiling water until smooth. Whisk in 6 tablespoons oil, melted chocolate, egg and vanilla.
- Whisk in brown and granulated sugars, then fold in flour mixture, then chocolate chips. Scrape into prepared pan, and bake until set and firm to the touch, 20 to 25 minutes.
- Immediately sprinkle brownies with flaky salt while still warm, and let cool. Cut into 16 squares and serve.
Nutrition Facts : @context http//schema.org, Calories 203, UnsaturatedFatContent 6 grams, CarbohydrateContent 27 grams, FatContent 10 grams, FiberContent 2 grams, ProteinContent 3 grams, SaturatedFatContent 3 grams, SodiumContent 111 milligrams, SugarContent 18 grams, TransFatContent 0 grams
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LEMON BARS WITH OLIVE OIL AND SEA SALT RECIPE - NYT COOKING
Traditional lemon bars balance the tangy sweetness of lemon curd with a rich shortbread crust. This recipe adds extra notes of flavor to the mix: the compelling bitterness of good olive oil and a touch of sea salt sprinkled on top. They lend a mild savory character to this childhood favorite, making it a little more sophisticated than the usual lemon bar, but just as compelling. Choose an olive oil with personality, otherwise you’ll miss the point. Something herbal and fresh tasting with peppery notes works best. Although the bars will last up to five days when stored in the fridge, they have the brightest flavor when eaten within 24 hours of baking.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Calories 176 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Calories 176 per serving
- When the shortbread is ready, take it out of the oven and carefully pour the lemon curd onto the shortbread base; return the pan to the oven. Bake until topping is just set, 10 to 15 minutes more. Allow to cool to room temperature, then refrigerate until cold before cutting into bars. Sprinkle with confectioners’ sugar and flaky sea salt right before serving.
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Start off a holiday meal in the freshest way possible: With crunchy radishes dipped in olive oil and then into flavorful herbed salt.
From epicurious.com
Reviews 3.5
Total Time 25 minutes
From epicurious.com
Reviews 3.5
Total Time 25 minutes
- Combine garlic (if using), chives, parsley, tarragon, oregano, lemon zest, and peppercorns in a small mixing bowl. Stir in salt and transfer herbed salt to a serving bowl. Pour oil into another small bowl. Serve radishes with oil and herbed salt for dipping.
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RADISHES WITH HERBED SALT AND OLIVE OIL RECIPE | EPICURIOUS
Start off a holiday meal in the freshest way possible: With crunchy radishes dipped in olive oil and then into flavorful herbed salt.
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Total Time 25 minutes
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Reviews 3.5
Total Time 25 minutes
- Combine garlic (if using), chives, parsley, tarragon, oregano, lemon zest, and peppercorns in a small mixing bowl. Stir in salt and transfer herbed salt to a serving bowl. Pour oil into another small bowl. Serve radishes with oil and herbed salt for dipping.
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FIG, OLIVE OIL, AND SEA SALT CHALLAH RECIPE - DELISH.COM
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From delish.com
Total Time 0S
Category side dish
From delish.com
Total Time 0S
Category side dish
- In a large mixing bowl, combine yeast mixture with remaining honey, 1/3 cup olive oil, and eggs. Add salt and flour, and mix until dough begins to hold together. Switch to a dough hook, mix on low speed 5 to 8 minutes. Transfer dough to an olive oil–coated bowl, cover with plastic wrap and set aside until almost doubled in size, about 1 hour. Make Fig Paste: In a small saucepan combine figs, orange zest, water, orange juice, salt, and a few grinds of black pepper. Bring to a simmer over medium heat and cook, stirring occasionally, until figs are soft and tender, about 10 minutes. Season with salt and pepper to taste. Remove from heat, let cool to lukewarm. Process fig mixture in a food processor until it resembles a fine paste, scraping down the sides of the bowl as necessary. Set aside to cool. Stuff Dough: After dough has risen, transfer to floured surface and divide in half. Roll half of dough into a wide rectangle. Spread half of fig filling evenly over dough, stopping short of the edge. Roll dough into a long, tight log with filling inside. Gently stretch log as long as feels comfortable, and divide log in half. Repeat with remaining dough and fig filling. Weave Challah (see photos below): Arrange two ropes in each direction, perpendicular to each other, like a tight tic-tac-toe board. Weave them so that one side is over, and the other is under, where they meet. So, now you’ve got an eight-legged, woven-headed octopus. Take the four legs that come from underneath the center and move the leg to their right (jumping it). Take the legs that were on the right and, again, jump each over the leg before, this time to the left. If you have extra length in your ropes, you can repeat these left-right jumps until you run out of rope. Tuck corners or odd bumps under dough with sides of your hands to form a round. Transfer dough to a parchment-cover heavy baking sheet, or, if you’ll be using a bread stone, a baker’s peel. Beat egg until smooth, and brush over challah. Let challah rise for another hour; 45 minutes into the rise, preheat oven to 375 degrees F. Bake Loaf: Before baking, brush loaf one more time with egg wash and sprinkle with sea salt. Bake in middle of oven for 35 to 40 minutes. It should be bronzed; if it gets too dark too quickly, cover with foil for the remainder of the baking time. Cool loaf on a rack before serving.
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