Best Black Olive Twists Recipes
TWISTED BLACK OLIVE BREADSTICKS
Quick and easy appetizer that tastes and looks like it was prepared by an expensive caterer! Ever since my dear friend NCMysteryShopper sent me some Black Olive Paste for Christmas, I have been searching for just the right recipe to try it out! VIOLA! Revised from a recipe found on epicurious.com.
Provided by Mamas Kitchen Hope
Categories Breads
Time 30m
Yield 12 breadsticks
Number Of Ingredients 5
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 400°F
- Line 2 large baking sheets with parchment paper.
- Cut dough into 12 equal pieces.
- Roll each piece into a 10-inch-long rope on a lightly floured surface with lightly floured hands, stretching as needed, then pat lightly to flatten slightly.
- Spread top of each rope with 1/2 teaspoon olive paste, then fold in half. Let stand, uncovered, 10 minutes.
- Working with 1 piece at a time, twist folded dough, stretching it slightly, into a 6-inch twist, then transfer to 1 of 2 baking sheets, pressing ends lightly onto parchment to keep twists from untwisting.
- Brush twists generously with egg white and sprinkle with cumin and kosher salt, pressing to help adhere.
- Bake twists, switching position of sheets halfway through baking, until golden, 22 to 24 minutes total.
- Transfer twists to a rack and cool to just warm.
- Note:.
- Twists (without egg white and seeds) can be prepared 2 hours ahead and chilled, covered. Let stand at room temperature 15 minutes before coating with egg white and seeds and baking.
Nutrition Facts : Calories 2.1, Sodium 150.2, Carbohydrate 0.1, Protein 0.3
KALAMATA OLIVE BREADSTICK TWISTS WITH MARINARA SAUCE
Make these crunchy breadsticks using Kalamata olive tapenade and rosemary. Serve with warm marinara sauce for a great appetizer.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 45m
Yield 24
Number Of Ingredients 4
Steps:
- Heat oven to 350°. Mix tapenade and rosemary.
- Separate breadsticks; roll or press each breadstick until 2 1/2 inches wide. Spread 1 teaspoon tapenade mixture evenly down center of each breadstick. Roll up breadsticks lengthwise in jelly roll fashion. Cut each lengthwise in half; twist each piece 2 or 3 times. Place on ungreased cookie sheet.
- Bake 10 to 15 minutes or until golden brown. Serve warm with marinara sauce for dipping.
Nutrition Facts : Calories 40, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 90 mg
BLACK OLIVE TWISTS
Active time: 30 min Start to finish: 4 3/4 hr (includes thawing dough)
Yield Makes 12 soft breadsticks
Number Of Ingredients 7
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 400°F. Line 2 large baking sheets with parchment.
- Cut dough into 12 equal pieces. Roll each piece into a 10-inch-long rope on a lightly floured surface with lightly floured hands, stretching as needed, then pat lightly to flatten slightly.
- Spread top of each rope with 1/2 teaspoon olive paste, then fold in half. Let stand, uncovered, 10 minutes.
- Working with 1 piece at a time, twist folded dough, stretching it slightly, into a 6-inch twist, then transfer to 1 of 2 baking sheets, pressing ends lightly onto parchment to keep twists from untwisting.
- Brush twists generously with egg white and sprinkle with fennel, cumin, and kosher salt, pressing to help adhere.
- Bake twists, switching position of sheets halfway through baking, until golden, 22 to 24 minutes total. Transfer twists to a rack and cool to just warm.
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