I am a very big fan of olives (see green olive tapenade with parmesan). When the Olives in Spain I was invited to a cocktail Mix'n'Olives, I immediately answered this, curious about what I was going to enjoy. The chef had concocted Benjamin Darnaud full of delicious tapas with olives Spanish course. I totally fell for 2 recipes that I am eager to repeat at home. The first recipe I was seduced by the ease of preparing the dough halfway between a pizza and a pitta which does not need to rest and pan-fried, top for a drink improvised. I wrote the second recipe from a ganache tasted on the spot that made me totally fall for his incredible and unusual alliance between black olive and chocolate ... absolutely to die for. Black olives are ground into powder through dehydration oven that concentrates their flavors: a discovery!!! A letter 2 delicious recipes I urge you and all the world loved home. And to discover other recipes using olives from Spain Benjamin Darnaud, it's just there.

Pitza Olives from Spain

Based on a recipe by Benjamin Darnaud for olives from Spain

Prep: 5mn for pulp + 15mn for garnish
Cooking: 25mins

Serves 4 people

- 250g plain flour
- 2 eggplants
- 1 box green olives in Spain
- 2 tablespoons olive oil + 1 for cooking
- 2 pinch of thyme
- salt, pepper
- qq arugula
- 1/2 goat cheese
- qq black olives in Spain (decoration)
- 1 glass of water

Eggplant: Put the eggplants in the oven, the grill on high for 20 minutes to cook or blacken.

Meanwhile, prepare pitzas: Mix flour with olive oil, salt, pepper and thyme. Form a ball of dough, by mixing with water.

Detail 4 pieces of dough then spread into small patties thin roll. Broil in a hot pan with a little olive oil, medium heat, 3minutes on each side. Once the patties lightly colored, remove them from the fire.

When the eggplant is cooked, cut into 2 and remove the flesh with a spoon and mix with chopped green olives just, a pinch of salt, pepper and olive oil.

Garnish pitzas: Spread the mixture on each eggplant, olives pitza, sprinkle with bits of goat, arugula and black olives. Season to taste.

Pulp midway between a pizza and a pitta top is because it is very easy to do, qu’elle n’a pas besoin de repos et qu’elle cuit à la poêle. Vous pouvez la réutiliser dans plein d’autres recettes.

Shuffleboard chocolatey powder olives

Prep: 15mins
Cooking: 30mins
Cooling: 4hr

Serves 6 people

- 150g pitted black olive (drained weight)
- 200g chocolate to melt
- 15cl cream whole
- 12 Shuffleboard Breton

Prepare the powder olives: Pre-heat the oven to 180°C/Gas 4. Drain the olives and chop them using a blender. The Spread it on a sheet of baking paper on a baking sheet. Bake about 30 minutes until the pieces are dry olive. Cool on plate.

Prepare the ganache: Break the chocolate into pieces in a bowl. Bring cream to a boil then pour over chocolate. Allow chocolate to melt a few moments, then whisk to mix 2. Cover with plastic and then to solidify in the refrigerator for at least 4h.

When serving, out the ganache from the refrigerator and let stand 10 minutes. Then whisk the ganache for 1 minute to aerate.

Present pucks on a platter, overcome a tablespoon of ganache and sprinkle with powdered black olives. Serve immediately.

Have fun with your guests to guess the mystery ingredient in the recipe, you will see that they will have difficulty detecting black olive.