Best 2 Olive Straws Recipes
Welcome to the world of crispy, savory, and addictive olive straws! These delectable treats are a perfect blend of Mediterranean flavors and culinary creativity. Made with a few simple ingredients like olives, flour, and seasonings, they can transform your snacking experience into a delightful journey. Whether you're hosting a party, preparing a quick appetizer, or simply craving a crunchy snack, olive straws are guaranteed to impress your taste buds and leave you craving more. So, embark on this culinary adventure as we explore the best recipes to cook olive straws, ensuring you achieve the perfect balance of flavors and textures that will tantalize your senses.
Let's cook with our recipes!
GRUYèRE, ANCHOVY, AND OLIVE STRAWS
Crunchy and buttery, these puff pastry straws are a wonderful way to kick off a gathering and get your dinner guests hungry for the big meal. With three different ways to flavor them (gruyère, anchovy, or olive) you can either make one or buy extra puff pastry and make all three! Whichever one you pick, they all pair particularly well with a glass of crisp sparkling wine.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 50m
Yield Makes about 18
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F. Line 2 baking sheets with parchment. On a lightly floured surface, roll out dough to a 15-by-18-inch rectangle. Cut in half crosswise. Whisk egg yolk with 1 teaspoon water. Brush one piece of dough with egg wash (reserving remainder).
- Variations:Gruyère: Sprinkle half each of cheese and cayenne over egg-washed dough; season with pepper. Top with second piece of dough and dust off any excess flour; brush with egg wash. Sprinkle with remaining cheese and cayenne; season with salt.Anchovy: Place half of anchovies over egg-washed dough, arranging them vertically along the length in a single layer; season with pepper. Top with second piece of dough and dust off any excess flour; brush with egg wash. Top with remaining anchovies; season with more pepper.Olive: Pulse olives, capers, and thyme in a food processor to form a smooth paste (you should have a scant 1/2 cup). Spread half of tapenade over egg-washed dough. Top with second piece of dough and dust off any excess flour; brush with egg wash. Spread remaining tapenade over dough; season with pepper.
- With a floured rolling pin, roll over dough gently to compress filling slightly and ensure toppings adhere. Cut dough lengthwise into scant 1/2-inch-thick strips. Transfer to prepared sheets, spaced 1/2 inch apart. Refrigerate until firm, 10 to 15 minutes.
- Bake until straws are golden brown and crisp, 16 to 18 minutes. Let cool completely on sheets. Serve in highball glasses or other tall, narrow serving vessels.
OLIVE STRAWS
This recipe for olive straws is courtesy of Michel Roux and is featured in "Pastry."
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 12
Number Of Ingredients 5
Steps:
- On a lightly floured work surface, roll out puff pastry to a 12 1/2-by-6-inch rectangle, about 1/8-inch thick. Using a large sharp knife, cut the rectangle into a 5 1/2-by-6-inch rectangle and a 7-by-6-inch rectangle. Place both rectangles on a baking sheet and transfer to refrigerator; let chill 20 minutes.
- Place the 5 1/2-by-6-inch rectangle on a baking sheet. Place 5 olives, end-to-end, in a straight line along the short side of the rectangle, leaving about a 5/8-inch border. Repeat process two more times to make three lines of olives.
- In a small bowl, whisk together egg yolk and milk. Brush egg mixture on all exposed spaces between olives. Cover with the 7-by-6-inch rectangle of puff pastry, pressing the whole surface of the dough between the olives firmly with your fingertips. Transfer to refrigerator; let chill 20 minutes.
- Preheat oven to 425 degrees. Using a very sharp knife, trim edges of dough; cut crosswise into 1/4-inch-wide straws. Lay flat-side down on a baking sheet. Transfer to oven and bake until pastry is golden and crisp, 5 to 6 minutes. Transfer straws to a wire rack to cool slightly. Serve warm.
Tips:
- Choose the right olives: Use firm, ripe olives that are not too salty. Avoid using canned olives, as they are often too soft and mushy.
- Prepare the olives: Cut the olives in half lengthwise and remove the pits. If using large olives, you may need to cut them into quarters.
- Soak the olives: Soak the olives in cold water for at least 30 minutes to remove excess salt and bitterness.
- Dry the olives: After soaking, pat the olives dry with paper towels.
- Use a sharp knife: Use a sharp knife to cut the olives into even strips. This will help them cook evenly.
- Cook the olives: Heat a large skillet over medium heat. Add the olives and cook until they are browned and crispy, about 5 minutes. Be careful not to overcook them, or they will become tough.
- Season the olives: Once the olives are cooked, season them with salt, pepper, and any other desired seasonings.
- Serve the olives: Serve the olives immediately as a snack or appetizer. They can also be used as a garnish for cocktails or salads.
Conclusion:
Olive straws are a delicious and easy-to-make snack or appetizer. They are perfect for parties or get-togethers, and they can also be used as a garnish for cocktails or salads. With just a few simple ingredients and a little bit of time, you can create a healthy and flavorful treat that everyone will enjoy.
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