[clinton/website/src/unknownlamer.org.git] / Olive Pita.muse

Everything is the same as the basic [[Pita]] with the following additions.

* Ingredients

 - ~1/3 cup unpitted black olives (oil cured or fresh! Do not use
   canned olives)

* Directions

 1. Unpit and dice olives
 2. Mix up the dry ingredients as in the [[Pita]] recipe
 3. Blend the olives in with the wet ingredients
 4. Resume the normal [[Pita]] recipe

* Notes

The first time I made this a few friends said there should be more
olives, and so the second time I made this I tried using a half cup of
olives instead of a quarter cup. This was a horrible mistake because
olives are very salty; more than a third of a cup is a bit much for my
taste.

I highly recommend using [[http://palestineoliveoil.com][Holy Land Olive Oil]] in the bread (but cheap
stuff works to coat the rising bowl, naturally), or some other very
high quality olive oil. If you can buy it at a supermarket in the US
(even somewhere faux-fancy like Whole Foods) then it isn't high
quality. A proper olive oil imparts a delicious olive flavor
throughout the bread with the occasional chunk of olive enhancing the
flavor. I made a batch with grocery-store-expensive olive oil once and
it was very bland comparatively. It is amazing how two tablespoons
(ostensibly thrown in to control the yeast) of properly made olive oil
can impart such a nice flavor.
Commit	Line	Data
ba5275a0	1	Everything is the same as the basic [[Pita]] with the following additions.
	2
	3	* Ingredients
	4
	5	- ~1/3 cup unpitted black olives (oil cured or fresh! Do not use
	6	canned olives)
	7
	8	* Directions
	9
	10	1. Unpit and dice olives
	11	2. Mix up the dry ingredients as in the [[Pita]] recipe
	12	3. Blend the olives in with the wet ingredients
	13	4. Resume the normal [[Pita]] recipe
	14
	15	* Notes
	16
	17	The first time I made this a few friends said there should be more
	18	olives, and so the second time I made this I tried using a half cup of
	19	olives instead of a quarter cup. This was a horrible mistake because
	20	olives are very salty; more than a third of a cup is a bit much for my
	21	taste.
	22
	23	I highly recommend using [[http://palestineoliveoil.com][Holy Land Olive Oil]] in the bread (but cheap
	24	stuff works to coat the rising bowl, naturally), or some other very
	25	high quality olive oil. If you can buy it at a supermarket in the US
	26	(even somewhere faux-fancy like Whole Foods) then it isn't high
	27	quality. A proper olive oil imparts a delicious olive flavor
	28	throughout the bread with the occasional chunk of olive enhancing the
	29	flavor. I made a batch with grocery-store-expensive olive oil once and
	30	it was very bland comparatively. It is amazing how two tablespoons
	31	(ostensibly thrown in to control the yeast) of properly made olive oil
	32	can impart such a nice flavor.