Olive Pita.html

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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>
  29 </div>
  30
  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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