(disclosure: as co-founder of blog brûlée I was compensated by california ripe olives for their sponsorship of the event.)
if i could sum up my life these days, that word would do it. especially right now, in this season. moving my little crew to a new home and immediately adding another family member has been a blessing of time spent together. i am certain i will look back on times like this and remember them with a sweet, gentle filter of little tiny bodies, tender hugs, and lots of cuddles.
that’s what makes it okay to not have the room to fit in all the things. big things, too, like my blog brulee “family”. that crew of blog-y sisters that support and encourage this side of my life. there were countless reasons i was sad to miss the 2nd annual blog brulee event this past september!
family is important to california ripe olives, too. you see california olives makes up 95% of the olives grown in the united states, and their orchards and canneries are all run by mulit-generational families. those families tend the orchards, hand-pick all of the green olives from september to november, and send them off to one of the two family-owned processing and canning facilities in california.
most of those green olives are processed through an oxidative curing method that creates lovely black olives. those black olives are a great, readily available, and inexpensive way to add flavor to any savory dish… blend them into dressing, sprinkle some on a salad or main dish, or stir them into a baked bread.
coarsely chopped black olives kick up a delicious flavor in the gluten-free butter rolls i love. these olive butter rolls are quick and easy, stir and bake rolls that are amazing warm straight out of the oven. the little salty, olive bite is divine. fit for a family…
or anyone you love.
Olive Butter Rolls
- 2 teaspoons golden flaxmeal
- 1 tablespoon hot water
- 140 grams kumquat's gluten-free all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 1/2 cup butter melted
- 1 tablespoon milk
- 1/4 cup coarsely chopped black sliced California ripe olives
- Preheat oven to 400°.
- Combine flaxmeal and hot water; stir to form a slurry and set aside.
- Combine flour, baking soda, baking powder, and salt in a medium bowl. Combine sour cream, butter, and milk in another medium bowl. Add sour cream mixture and flax slurry to flour mixture and stir to combine. Stir in black California olives.
- Drop batter by 1/4-cup-fulls on a baking sheet lined with parchment paper.
- Bake at 400° for 19-20 minutes or until tops are golden.