1/2 cup olive oil
1 tablespoon honey
1 teaspoon salt, divided
1/2 teaspoon ground black pepper
10 large limes, pitted and thinly sliced
1/2 cup chopped onion
1 teaspoon dried parsley
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon dried garlic powder
1 teaspoon dried rosemary
3 tablespoons dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
3 tablespoons dried red wine
1/4 pound Kalamata olives, stemmed
In a small saucepan, heat olive oil and honey over medium heat. Remove from heat and stir in salt, pepper, limes and onion. Boil 10 minutes, stirring constantly, until lime juice does not run clear. Remove limes from salt and pepper and place under water. Let ripen for 5 minutes.
Stir in fresh lemon juice, oregano, basil, garlic powder, rosemary, oregano and basil. Bring to a slow boil. Remove from heat, stir in parsley, oregano, basil, garlic powder and rosemary. Pour into pastry/chocolate jelly mold and chill in refrigerator for at least 3 hours.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch jelly rolls.
Roll warm jelly rolls into 1 inch wide rounds. Roll double wide jelly rolls into circles. Place each jelly roll circle on a baking sheet. Cover jelly rolls with foil until nearly submerged. Place on a cookie sheet or on parchment paper.
Sift together olive oil, honey, salt and pepper. Spread over jelly rolls, and remove foil. Spread with remaining olive oil. Bake in preheated oven for 50 minutes. Increase oven temperature to 350 degrees F (175 degrees C) and bake an additional 5 minutes. Cool completely. Cut slabs into wedges. Place filled jelly rolls onto serving platter.
Remove foil and slowly drizzle with remaining olive oil. Spoon whipped cream over jelly rolls. Spoon pan juices over jelly rolls. Refrigerate for 2 hours, whisking constantly. Garnish with kalamata olives or fresh rosemary.