The table olive is not only a delicious snack for any appetizer, it also has many culinary uses. So much so, that many of the great chefs of the planet have introduced it into their recipes or even become the centre of them.
Olives acquired in any establishment can be mixed with a wide range of ingredients that allows obtaining surprising dishes and novel flavours.
In addition, the nutritional composition of olives is another of the reasons that make them great allies of chefs, since they have fibre and up to 77% oleic acid, are source of Vitamin E and its caloric content is low (100 gr of olives represent only 150 kcal, compared to 550 kcal of other substitute snacks).
Recently twenty leading chefs of Spanish gastronomy set out to give a new image to the typical dish of anchovy-stuffed olives. Why not dress them with basil, honey, mustard, red vermouth, pine nuts or salmon?
The Aceituning, as it was called this recipe book of olives, pretended to present new flavours of the Spanish olives.
It has 60 recipes in which they play with the flavours and texture of all the olive varieties (green, black, Gordal, pitted) with the ingredients that complete the seasoning.
Sergio Fernández proposed green and black olives in mojito; Darío Bueno green olives with lime, chili and smoked salmon; or Antonio Arrabal who opted for the black variety with vinaigrette of basil, pine nuts and fresh cheese. Pure originality!
For the chef and ambassador of Aceituning, Sergio Fernández, “the olive has glamor and potential”. This simple guide contains dressings for “table olives that can be found in any supermarket. You just have to dare to try.
Other chefs such as José Pizarro, Omar Allibhoy or Ben Tish, have introduced Spanish olives in many of their delicious recipes. Marinated Lamband Escalivada, Braised chicken in Spanish Olive sauce or Roast Lamb Rackwith Squashes. The possibilities and the versatility of the olives make them a fantastic ingredient for the haute and low cuisine. Let’s cook!