Chicken and olive rice - Olives from Spain

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Chicken and olive rice

Chef José Pizarro
4 serves

125g Gordal olives

8 skin on chicken thighs

Olive oil to fry

1 large onion, finely chopped

2 cloves garlic, finely sliced

Good pinch saffron threads, soaked in 2 tbsp hot water for 10 minutes

100ml fino or other dry sherry

450g chopped fresh tomato

500ml fresh chicken stock

250g bomba rice


Season the chicken and fry in a little olive oil to brown all over. Remove from the pan and set aside. Add a little more oil to the pan and fry the onion for 10 minutes then add the garlic fry for 5 minutes more.

Add the saffron and its water then add the sherry and allow to bubble for a minute or two. Stir in the tomato and stock and bring to a simmer.

Return the chicken to the pan, cover and simmer for 20 minutes. Stir in the rice and olives and re-cover and simmer gently for 18 minutes until the rice is just cooked but still a little soupy. Serve straight away with lots of bread.

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Chorizo, olive and judion bean stew

Chef José Pizarro
6 serves

175g black Hojiblanca olives

Olive oil to fry

1 large onion, finely sliced

3 cloves garlic, finely sliced

2 sprigs fresh thyme, leaves picked

250g raw chorizo, cut into chunks

Good pinch sweet smoked pimenton

200ml manzanilla sherry

2 x 400g tin chopped tomatoes

600g jar judion beans, drained


Heat a glug of oil in a sauté pan or casserole and gently fry the onions for 10 minutes until softened. Add the garlic, thyme, chorizo and paprika and fry until the chorizo starts to release all its fat.

Add the sherry and bubble for a few minutes to reduce by half then add the tomatoes and olives. Season well and simmer for 20-25 minutes until the sauce has thickened. Add the beans and cook for a further 10 minutes then serve with crusty bread.

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Hake with tomato and olive salad

Chef José Pizarro
4 serves

200g mixed Manzanilla and black Hojiblanca olives

500g ripe mixed colour vine tomatoes

2 cloves garlic, crushed

Handful fresh oregano, leaves picked

Handful flat leaf parsley, leaves picked

2 tbsps white wine

1 tsp sherry vinegar

4 tbsp extra virgin olive oil to drizzle

4 x 200g hake fillets


Slice the tomatoes and arrange on a platter with the olives. Scatter with garlic, herbs and lots of sea salt and black pepper. Whisk the white wine and vinegar with a little seasoning then whisk in the olive oil and pour over the tomatoes. Leave to stand.


Heat a little oil in a non-stick frying pan, season the hake and fry, skin side down, for 3-4 minutes until the skin is crisp and the fish almost cooked through. Flip over and cook for a minute on the other side then serve with the tomato and olive salad.

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Cucumber, mint and olive raita

A lovely starter or nibble

Spanish sliced black Olives - 10pcs

Cucumber, halved, seeded, coarsely grated - 1pc

Plain whole-milk yogurt - 100gr

Chopped fresh mint -15g

Ground cumin - 5pcs


Recipe to be prepared at least two hours prior to be served.

Preparation time: 15 minutes

Wrap grated cucumber in kitchen towel and squeeze dry.
Whisk yogurt, mint, cumin, and cayenne pepper in medium bowl to blend.
Add cucumbers, olives and toss to coat. Season raita to taste with salt and
Cover and refrigerate at least 2 hours.
Before serving sprinkle the raita with pinch of cayenne pepper and serve.


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Lemon and coriander olives

A bright flavor

Green Spanish Olives - 50pcs

Extra Virgin Olive Oil - 30ml

Fresh lemon juice - 25ml

Whole cracked coriander seeds - 2tbsp

Garlic cloves (bruised) - 4pcs

Fresh or dried bay leaves - 3pcs

Lemon - 1pc


Preparation time: 15 minutes

In a large bowl, mix Green Spanish olives with oil, lemon juice, coriander, garlic, and bay leaves. Cut lemon into wedges lengthwise; cut each wedge crosswise into 1⁄2″-thick pieces. Add lemon pieces to olives, stir well to combine. Cover olives with plastic wrap and refrigerate for at least 8 hours or up to 1 month. Bring the olives to room temperature before serving.

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Spanish green olives soaked in spicy red paprika coulis & manchego cheese

Small plates with big flavors
4 serves

Spanish green olives - 80pcs

Red Paprika - 400gr

Harissa paste - 30gr

Grated Manchego cheese - 70gr

Fresh oregano - 1tbsp

Extra Virgin Olive Oil - 50ml

Apple Cider vinegar - 50ml

Salt and crushed pepper


Preparation time: 45 minutes

Roast the red paprika, let it cool down. Put in a blender the roasted red peppers, Harissa paste, apple cider vinegar, extra virgin olive oil (leaving a little to add at the last) and salt. Aer blending, mix the sauce with the Spanish green olives. Before serving, add some oregano, Manchego cheese grated, crushed black pepper and
a splash of extra virgin olive oil.