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| 6 | <title>Olive Pita</title> |
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| 16 | <h1>Olive Pita</h1> |
| 17 | <div class="contents"> |
| 18 | <dl> |
| 19 | <dt> |
| 20 | <a href="#sec1">Ingredients</a> |
| 21 | </dt> |
| 22 | <dt> |
| 23 | <a href="#sec2">Directions</a> |
| 24 | </dt> |
| 25 | <dt> |
| 26 | <a href="#sec3">Notes</a> |
| 27 | </dt> |
| 28 | </dl> |
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| 31 | |
| 32 | <!-- Page published by Emacs Muse begins here --><p>Everything is the same as the basic <a href="Pita.html">Pita</a> with the following additions.</p> |
| 33 | |
| 34 | <h2><a name="sec1" id="sec1"></a> |
| 35 | Ingredients</h2> |
| 36 | |
| 37 | <ul> |
| 38 | <li>~1/3 cup unpitted black olives (oil cured or fresh! Do not use |
| 39 | canned olives)</li> |
| 40 | </ul> |
| 41 | |
| 42 | |
| 43 | <h2><a name="sec2" id="sec2"></a> |
| 44 | Directions</h2> |
| 45 | |
| 46 | <ol> |
| 47 | <li>Unpit and dice olives</li> |
| 48 | <li>Mix up the dry ingredients as in the <a href="Pita.html">Pita</a> recipe</li> |
| 49 | <li>Blend the olives in with the wet ingredients</li> |
| 50 | <li>Resume the normal <a href="Pita.html">Pita</a> recipe</li> |
| 51 | </ol> |
| 52 | |
| 53 | |
| 54 | <h2><a name="sec3" id="sec3"></a> |
| 55 | Notes</h2> |
| 56 | |
| 57 | <p class="first">The first time I made this a few friends said there should be more |
| 58 | olives, and so the second time I made this I tried using a half cup of |
| 59 | olives instead of a quarter cup. This was a horrible mistake because |
| 60 | olives are very salty; more than a third of a cup is a bit much for my |
| 61 | taste.</p> |
| 62 | |
| 63 | <p>I highly recommend using <a href="http://palestineoliveoil.com">Holy Land Olive Oil</a> in the bread (but cheap |
| 64 | stuff works to coat the rising bowl, naturally), or some other very |
| 65 | high quality olive oil. If you can buy it at a supermarket in the US |
| 66 | (even somewhere faux-fancy like Whole Foods) then it isn't high |
| 67 | quality. A proper olive oil imparts a delicious olive flavor |
| 68 | throughout the bread with the occasional chunk of olive enhancing the |
| 69 | flavor. I made a batch with grocery-store-expensive olive oil once and |
| 70 | it was very bland comparatively. It is amazing how two tablespoons |
| 71 | (ostensibly thrown in to control the yeast) of properly made olive oil |
| 72 | can impart such a nice flavor.</p> |
| 73 | |
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| 106 | <p class="cke-timestamp">Last Modified: |
| 107 | January 26, 2009</p> |
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