Include the following olives or a combination of: Picholine (small green French olives) Sicilian Cracked Green (or large green California olives) Calamata Moroccan oil cured One pound assorted olives (See above) 2 Tbsp minced garlic 2 Tbsp minced shallots 1/8 tsp minced jalapeno or red pepper flakes 2 Tbsp pancetta or thick slab bacon cubed 2 Tbsp flat leaf parsley minced 2 Tbsp fresh thyme minced or ONE Tbsp of dry thyme 2 Tbsp fresh rosemary minced or ONE Tbsp of dry rosemary. 2 Tbsp fresh marjoram or ONE Tbsp dry marjoram One Tbsp dry fennel seeds Kosher salt as needed Fresh ground black pepper (preferably from a mill) Grapeseed oil as needed Extra virgin olive oil as needed Procedure Using a thick skillet or cast iron pan, heat with two tablespoons grapeseed oil over high heat until oil starts to smoke slightly. Keep all your ingredients at arms’ length! Add olives and arrange evenly in pan. The pan should sizzle fairly loud due to moisture from theolives. If there is not a loud sizzle your pan is not hot enough. Remember we want to brown and blister the skins of the olives. Do not move olives for 1 minute. This will aid in the caramelization process. Check a couple of olives and turn after the skin blisters on most of them. Add pancetta, stir rapidly. Add kosher salt liberally, stir rapidly. Grind in fresh pepper and continue to stir. Add remaining ingredients and stir rapidly. Remove from fire. Add small amounts of olive oil and cover with plastic wrap in same skillet (plastic will not melt!) to let the flavors steep together Bruscetta Preheat the broiler. Take some of the left over ingredients from the olives (EXCEPT the grapeseed oil, jalapeno and pancetta) and place in bowl and mix together with 8 ounces of softened Gorgonzola cheese. Spread mixture on sliced peasant bread or baguette. Place bread on aluminum foil, cheese side up. Sprinkle top of bread with finely grated Reggiano-Parmesan cheese and cook until cheese is golden brown and slightly blistered. Finish Arrange bread around a medium depth bowl symmetrically and pour olives in center. Sprinkle excess oil or liquid over bread. Garnish with whole herbs and grind liberal amounts of black pepper over entire dish. MATC Home / Food Service Courses / Culinary Courses / Culinary Program / Baking & Pastry Arts Program / Recipes For more information, email mhill@matcmadison.edu Last modified 2/6/01