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Black Olive Spread
 
Preparation and cooking time: 20 min
(Serves 4)
- 200 g. or 1 ½ cup (7 oz.) of pitted black olives
- 1 garlic clove
- 300 g. or 1 1/5 cup (10 ½ oz.) of tuna fish
- Pepper
- 1 tablespoon of capers
- Olive oil
Gently heat a tablespoon of olive oil in a frying pan. Add the tuna fish, cover and cook for five minutes, then turn the fish over. Cover and cook for a further five minutes. Remove any bones or skin.
Mix the tuna fish, olives, capers and peeled garlic until a smooth paste is obtained. Place paste in a bowl, add pepper and olive oil to taste and mix with a wooden spoon.
This recipe is a simple way to use up leftover tuna fish.
Serve the spread on toast as an appetiser, add it to fresh pasta, or serve with roast pork or white fish.

Olive Loaf
 
Cooking time: 45 min. 
- 250 g. or 1 2/3 cups (8 ¾ oz.) of flour
- 1 sachet (0.53 oz.) of yeast
- 4 eggs
- 1 dl. or 1/3 cup (3 fl. oz.) of white wine
- 150 g. or 1 ½ cups (5 ¼ oz.) of grated Gruyère cheese
- 1 dl. or 1/3 cup (3 fl. oz.) of oil
- 100 g. or ¾ cup (3 ½ oz.) of pitted green olives
- 100 g. or ¾ cup (3 ½ oz.) of pitted black olives
- 200 g. (7 oz.) of ham
Mix together the flour, yeast and eggs. Stir in the wine and oil.
After dicing the ham and slicing the olives add them to the mixture along with the grated Gruyère cheese.
Bake for 45 min at a 200ºC/400ºF (Gas Mark 6) in a buttered and floured cake tin.
Enjoy!

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