3 great ways to prepare olives

November 18, 2008 12:00:00 AM PST
Simple ideas to make your next gathering a success! Take the stress out of entertaining with easy appetizers like olives -- marinated, tapenade and stuffed! Exec. Chef Mark Richardson of the Four Seasons Hotel in San Francisco shares these tasty ideas.

Warm Marinated Olives

Ingredients:

  • 4oz Kalamata Olives, Pitted
  • 4oz Spanish Queen Olives, Pitted
  • 4oz Nicoise Olives, Pitted
  • 4oz Picholine Olives, Pitted
  • 6oz Pearl Onions, Peeled
  • 6oz Whole Garlic, Peeled
  • 1 Bunch Whole Tarragon
  • 1 Bunch Whole Thyme
  • 3 cups Extra Virgin Olive Oil

Method:

Combine all ingredients and bring to a simmer. Let Simmer for 15 minutes. Serve immediately or chill for later use.

Olive Tapenade

Ingredients:

  • 1 cup Kalamata Olives, Pitted
  • 1 tbsp capers
  • 1/4 cup Extra Virgin Olive Oil
  • 1 tbsp minced thyme
  • 2 tbsp Lemon Juice

Method:

Combine olives, capers, thyme, and lemon juice in a food processor and process while slowly drizzling in the olive oil. The end result should be of a thick paste like consistency.

Crisp Blue Cheese Stuffed Olives

Ingredients:

  • 2 cups Large Spanish Queen Olives, Pitted
  • 1 cup Blue Cheese, Crumbled
  • 3 ea. Whole Eggs
  • 1 cup AP Flour
  • 1 cup Panko Bread Crumbs
  • 1 ea. Small Disposable Piping Bag

Method:

Let the blue cheese come to room temperature and press with the back of a spoon to smooth the cheese. Place the cheese into the piping bag and pipe into the olives until they are full of cheese. Mix the eggs with a fork until smooth, set aside. To bread the olives dredge in the flour shake off excess, then place into the egg mixture and drain excess, next add to the breadcrumbs and coat evenly. Next add the olives back to the egg mix and coat, drain off any excess and place into the breadcrumbs and coat. For best results let stand in the freezer for one hour before frying at 350 deg.

About Executive Chef Mark Richardson:
A native of Kentucky, Mark Richardson has spent nearly a decade with Four Seasons Hotels & Resorts. As the newly appointed Executive Chef at Seasons Restaurant at Four Seasons Hotel San Francisco, Richardson oversees Seasons Restaurant as well as all food service for the hotel. He comes to Seasons from Four Seasons Hotel Boston where he was the Executive Sous Chef. During his tenure, he led the reopening of the celebrated Aujourd'hui and The Bristol. His primary responsibilities included identifying and introducing the latest culinary trends, cultivating a proficient staff, and developing and implementing menu changes for all dining outlets. Most notably, Richardson was accountable for introducing innovative molecular cuisine techniques still popular today in Aujourd'hui.

Richardson spent most of his childhood in the kitchen with his mother and grandmother. During preparations for family Sunday suppers, Richardson eschewed the traditional televised sporting events preferred by his male relatives, choosing instead to lend a helping hand in the kitchen. Never did he think that this rudimentary dabbling would turn into a career. While pursuing a Bachelor of Science in Chemistry at the University of Kentucky, Richardson took a semester off just shy of graduating, hoping to reenergize a lagging enthusiasm for the field by briefly exploring his hobby for cooking. Once an aspiring doctor, Richardson quickly realized that he was truly passionate about cooking. The "call of the kitchen" led him to culinary school at Pennsylvania Institute of Culinary Arts, where Richardson graduated first in his class. Following, Richardson joined Disneyland Paris for an externship, where he began to experiment with combining chemistry and the culinary arts in the new trend called molecular gastronomy.

Inspired by his Southern roots, Richardson returned to Lexington, Kentucky where he accepted a position as the Executive Chef of the renowned restaurant, Emmett's, specializing in Southern cuisine. Four years later, Richardson joined the Four Seasons family; devoted to the Four Seasons team, he has held culinary positions at Four Seasons Hotel Chicago, Four Seasons Hotel Scottsdale, and Four Seasons Hotel Silicon Valley, where he was part of the opening team. From his extensive restaurant experience, Richardson has developed an appreciation and understanding of the flavors and techniques of both international and American cuisine.

In March 2008, Richardson joined Four Seasons Hotel San Francisco and quickly embraced the vast availability and quality of fresh produce from local farms.

Four Seasons Hotel
757 Market
San Francisco, CA 94103
(415) 633-3000
www.fourseasons.com


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