Ingredients:
1 1/3 c. warm Water
2 1/4 t. Yeast
4 Tbs. Olive Oil
1 t. Sugar
4 c. Flour
1 Tbs. Rosemary, crushed
1 t. Oregano
2 t. coarse Sea salt
1 c. Kalamata olives, pitted
1 c. Grapes, seedless
1/2 c. Walnuts (optional)
Directions:
1. Combine water, yeast, 3 Tbs. oil, and sugar. Let stand about 5 min until bubbly.
2. In a large bowl mix flour, herbs, and 1 Tbs of salt.
3. Add olives & yeast mix to the flour mix. Stir until a dough forms.
4. Flour surface and knead dough about 6 min.
5. Oil a bowl and place dough and cover in to rise in a warm place until double
the size about 1 to 1 1/2 hours. I like to turn oven on warm for 10 min. Then
turn off and let the dough sit in it to rise.
6. Turn dough on to a lightly oiled rectangular baking pan. Press to fit. Brush
dough with rest of oil. sprinkle with salt. Cover and let rise 30 min.
7. Preheat oven at 425 F.
8. Press down grapes on top of dough. Sprinkle with walnuts.
9. Bake for 25-35 min or until golden.
Olives Health Benefits:
Olives are concentrated in monounsaturated fats and a good source of vitamin E. Because monounsaturated fats are less easily damaged than polyunsaturated fats, it's good to have some in our cells' outer membranes and other cell structures that contain fats, such as the membranes that surround the cell's DNA and each of its energy-producing mitochondria. The stability of monounsaturated fats translates into a protective effect on the cell that, especially when combined with the antioxidant protection offered by vitamin E, can lower the risk of damage and inflammation. In addition to vitamin E, olives contain a variety of beneficial active phytonutrient compounds including polyphenols and flavonoids, which also appear to have significant anti-inflammatory properties.
Olives Nutrition Facts:
Olives have plenty of great vitamins and minerals to contribute to one’s diet. As far as minerals go, olives contain calcium, iron, magnesium, potassium, zinc, copper, phosphorus, natrium, and selenium. There are also plenty of vitamins in olives, such as B1 – 6, vitamin a, vitamin e, and vitamin k. Olives can also contribute small amounts of sugar, carbs, and fiber to one’s diet.
Olives History:
Olives, one of the oldest foods known, are thought to have originated in Crete between five and seven thousand years ago. Their use quickly spread throughout Egypt, Greece, Palestine and Asia Minor.
Olives are mentioned in the Bible, depicted in ancient Egyptian art, and played an important role in Greek mythology. Since ancient times, the olive tree has provided food, fuel, timber and medicine for many civilizations. It has also been regarded as a symbol of peace and wisdom. Olive oil has been consumed since 3000 BC.
Olives were brought to America by the Spanish and Portuguese explorers during the 15th and 16th century. Franciscan missinariesw introduced olives into California in the late 18th century. Today, much of the commercial cultivation of olives occurs in Spain, Italy, Greece, and Turkey.
Interesting Fact about Olives:
Olives cannot be eaten right off of the tree; they require special processing to reduce their intrinsic bitterness. These processing methods vary with the olive variety, region where they are cultivated and the desired taste, texture and color. Some olives are picked green and unripe, while others are allowed to fully ripen on the tree to a black color. Yet, not all of the black olives available begin with a black color. Some processing methods expose unripe greens olives to the air, and the subsequent oxidation turns them a dark color. In addition to the original color of the olive, the color is affected by fermentation and/or curing in oil, water, brine or salt.
Source:
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=46
http://www.nutritioninfood.com/olives_nutrition_facts/olives_nutrition_facts.html
http://www.kitchendaily.com/recipe/olive-focaccia-146264 (recipe modified to my taste)/
