PRODUCT OF THE MONTH

Olive

Olive / زيتون‎

The olive was native to Asia Minor and spread from Iran, Syria and Palestine to the rest of the Mediterranean basin 6,000 years ago. It is among the oldest known cultivated trees in the world - being grown before the written language was invented.

The olive trees on the Mount of Olives in Jerusalem are reputed to be over 2000 years old, still relative newcomers considering the long domestication of the olive.

The olive has many benefits and use in cooking and beauty care.

An example of recipe

Olive Bread

Ingredients

- melted butter 25g, plus extra for greasing
- plain flour 200g
- cornmeal or polenta 100g
- baking powder 2 tsp
- salt ½ tsp
- sugar 1 tsp
- buttermilk 284ml
- eggs 2, beaten with a fork
- gruyère 75g, grated
- pitted green olives 50g, roughly chopped
- mixed herbs finely chopped to make 4 tbsp (such as basil, parsley and dill)

Instructions

Heat the oven to 200C/fan 180C/gas 6 and butter the mini loaf tins. Mix the flour, polenta, baking powder, salt and sugar. In another bowl or jug, whisk the buttermilk, eggs and butter with 1 tbsp water, then stir this into the dry ingredients until well mixed. Add most of the grated gruyère, chopped olives and herbs and fold through.
Divide the mixture between the loaf tins and scatter with the remaining cheese, olives and herbs.
Bake the loaves for 20 minutes, or until golden and risen (if using the larger tins they may need 22). Check with a skewer – they’re done when it comes out clean. Leave to cool in the tins for 15 minutes, then carefully turn out and cool on a wire rack, or eat with extra butter while still oven warm..

Notes
(Source: https://www.olivemagazine.com/guides/best-ever/best-ever-olive-recipes/ )