Award-winning chefs such as Seamus Mullen have lately popularised whipped olive oil as a sweet or savoury game-changer. Use a handheld mixer to beat fruity oil into powdered sugar and heavy cream; whisk with butter and salt for a soft spread, or with garlic and herbs to make a great dip.
المكونات
طريقة التحضير
تحميل PDFUsing an electric mixer, whip the margarine spread until light and fluffy. Gradually mix
in the olive oil until fully incorporated and smooth. Season with the salt and set aside.
Preheat the oven to 200°C, gas mark 6, or prepare the barbecue for medium heat.
Finely chop the green olives.
Combine the flour and yoghurt in a mixing bowl. Stir until a soft dough forms. Gently fold in the finely chopped olives. Turn the dough out onto a floured surface and knead lightly. Divide it into 12 equal parts, rolling each into a 10cm-long strip. Wrap each strip around an olive branch or skewer.
To bake them in the oven, line a baking tray with parchment paper. Place the raw breadsticks on the tray and bake for 10-15 minutes until golden brown. To cook over the barbecue, place directly on the grill, turning occasionally, for approx. 10 minutes, until golden brown and cooked through
Serve the warm breadsticks with the whipped olive oil dip.
