Breadsticks with black olives and olive oil from Aix-en-Provence – matured olives PDO
Ingredients
For
8
personnes
- 250 g of flour
- 2 tablespoons of olive oil from Aix-en-Provence – matured olives PDO
- 10 cl of lukewarm water
- 10 g fresh baker’s yeast
- ½ teaspoon of fine salt
- 1 tablespoon of sugar
- 100 g of black olives from the Vallée des Baux de Provence PDO
Tip
If you don’t have any black olives from the Vallée des Baux-de-Provence PDO, opt for black olives from Nyons (PDO) or olives from Nice (PDO).You can add green olives or replace the black olives with green ones (PDO Nîmes olives, Languedoc Lucques olives, etc.).
Instructions
- Dissolve the yeast in lukewarm water. Put the flour in a mixing bowl, then add the salt, caster sugar and olive oil.
- Mix, then knead for about ten minutes.
- Stone the black olives, then chop them into small pieces.
- Add the chopped olives to the dough and knead for a few moments, until all the olives are thoroughly incorporated into the dough.
- Cover the dough with a tea towel and leave to rise for 1 hour in a warm room.
- Preheat your oven to 180°C. Knock the dough back. Divide the dough into balls of equal size.
- Shape them into long, thin rolls about 20 centimetres long.
- Place the breadsticks on baking trays lined with baking paper, spacing them well apart. Brush them with olive oil.
- Bake until golden brown (about 20 minutes).
Tip
If you don’t have any black olives from the Vallée des Baux-de-Provence PDO, opt for black olives from Nyons (PDO) or olives from Nice (PDO).You can add green olives or replace the black olives with green ones (PDO Nîmes olives, Languedoc Lucques olives, etc.).
We recommend...
For this recipe, we recommend using a PDO huile d'olive d'Aix-en-Provence – olives maturées for its mild flavour and notes of sourdough bread, black olives, cocoa and cooked artichoke. Don’t have any? No problem, you can also use a PDO huile d'olive de Provence – olives maturées – or PDO huile d'olive de la Vallée des Baux de Provence – olives maturées – or a PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.
For this recipe, we recommend PDO olives noires de la Vallée des Baux-de-Provence. These olives can have a variety of flavours: truffle, porcini mushroom, gingerbread, sourdough bread and red wine. Don’t have any? Then opt for PDO olives de Nice or PDO olives noires de Nyons.
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