Roasted Swordfish with Manzanilla Olives -

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Roasted Swordfish with Manzanilla Olives

This dish highlights the strength of Olives from Spain by pairing Manzanilla olives with roasted swordfish. Rich, flavorful and lasting, this recipe is rustic and fresh with hints of citrus accents.

4 six-ounce portions of swordfish, each about one inch thick

1 cup Manzanilla olives

4 cups of peeled cherry tomatoes in juice

4 teaspoons capers, rinsed

2 cloves garlic, sliced

2 lemons juiced

1 cup loosely packed parsley leaves

Olive oil

Salt and pepper

For the Sauce

Heat 1/4 cup olive oil in a high sided pot over medium heat.

Peel and slice the garlic and add it to the warm oil.

Sauté until the garlic is tender, not browned, then add the tomatoes and cook until the tomato liquid is reduced by half, about 20 minutes.

Add the Manzanilla olives, capers, the juice of one lemon, parsley, and salt and pepper if needed.

Set aside and keep warm until the swordfish is cooked.

For the Swordfish

Season the swordfish with salt and pepper.

Heat a large sauté pan over medium high heat and add about 1/4 cup olive oil.

When very hot add the swordfish and cook until both sides are golden brown, about 3-4 minutes per side.

Set aside on paper towels to absorb any excessive oil.


Just as the swordfish comes out of the sauté pan, divide the sauce between four warm dinner plates.

Place one piece of fish on each plate, squeeze some lemon on each piece of fish and serve while hot.

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Chocolate rocas with Black Olives from Spain


1 ½ cups black Hojiblanca olives

2 cups dark chocolate (82%)

¾ cup roasted almonds

Zest of 1 large lemon


Bring a pot with water in its base to medium heat. Then place the chocolate in a metal bowl above the pot, in order to slowly melt it. Meanwhile, chop the almonds roughly.


Slice the Hojiblanca olives to your liking. One option is Julienne-style. After that, toss the Hojiblanca olives with the almonds in a bowl.


Once the chocolate is smooth and shiny, pour it over the olive and almond mixture. Separately, in a tray, use a tablespoon to make bitesized rocks on parchment paper. Before refrigerating the rocas, grate lemon zest on top of each one.


Before eating, allow them to cool in the fridge.


Chef’s Tips:
1. It’s very important that the metal bowl not come into direct contact with the water, in order to avoid burning the chocolate.
2. Lemons and other citrus fruits are porous by nature. Make sure they’re very clean before zesting them.

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Bocata with tuna belly, manzanilla olives from Spain, anchovies and egg

1 serves

1 cup pimiento-stuffed green Manzanilla olives from Spain

1 European style bread

1 can Spanish tuna belly in olive oil

4 Spanish anchovies

4 white Spanish anchovies (boquerones)

1 heirloom tomato (sliced)

1 leaf romaine lettuce (chopped Julienne style)

3 piquillo peppers (seedless)

4 piparras peppers

1 egg (hard boiled and sliced)

½ cup mayonnaise

Sea salt to taste


Slice the bread lengthwise and spread both sides with mayonnaise. Set aside the top slice.
Then, arrange a bed of chopped lettuce on one side of the bread and place the sliced tomato on top of the lettuce.

Add the tuna belly on top of the tomato and strew the green Manzanilla olives from Spain across the tuna belly.

Cover the olives with the piquillo peppers and arrange the anchovies and boquerones lengthwise on top of the peppers.

Finally arrange the piparras and egg slices and flip the top slice of the bread onto the sandwich.

Enjoy !

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Stuffed peppers with cheese, artichokes and olives from Spain


Green Olives from Spain

Black Olives from Spain

12 sweet peppers

200g of feta cheese in small cubes

150g artichokes grilled in olive oil cut in half

6 basil leaves

1 lemon

A pinch of powdered sugar

Freshly ground black pepper


Pit the olives and place them in a salad bowl. Empty the sweet peppers and garnish with the feta cheese.
Add the olives, artichokes and a leaf of basil.
Place 3 tablespoons of olive oil into the jar of artichokes and add a teaspoon of lemon zest.
Squeeze the lemon juice and mix it with the olive oil together with a pinch of powdered sugar and a little bit of freshly ground black pepper.
Add this mixture to the olives and peppers while stirring gently.
Marinate the mixture for 20 to 30 minutes.
Crumble any cheese remaining on top and serve with a few basil leaves.

Ready to eat !

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Manchego swirls with red pepper tapenade


200g of pitted black Hojiblanca olives

150g of sun-dried tomatoes in olive oil

1 garlic clove

1 pinch of dried red pepper

1 handful of basil leaves

Fresh ground black pepper


Red Pepper Tapenade

Put the Hojiblanca olives, the drained sun-dried tomatoes, 1 crushed garlic, the chilli flakes and basil in a food processor. Add 2 tablespoons of olive oil from the tomato jar and mix until smooth.

Use the tapenade to make some delicious swirls of cheese:

Manchego Swirls

Preheat the oven at 220°C. Meanwhile, unroll a sheet of frozen puff pastry and spread 4 tablespoons of red pepper tapenade on the surface. Sprinkle 100g of finely grated Manchego cheese on top and roll from the short end. Then, cut into 16 slices and lay them flat on a previously greased baking sheet.

Finally, bake for about 15 minutes or until golden brown. Serve hot, garnished with fresh basil leaves.

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Lamb balls with chilli and Olives from Spain


250g of minced lamb meat

2 tablespoons of finely chopped red onion

1 teaspoon ground cumin

1 teaspoon ground coriander powder

1 medium carrot

1 tablespoon chopped mint

Salt and black pepper

2 tablespoons of sweet pepper sauce

1 can of green olives

Mint leaves


Start by placing the lamb, red onion, ground cumin and ground coriander in a salad bowl along with the grated carrot and mint. Season with salt and pepper and mix through.

Wet your hands and form about 30 small meatballs. Afterwards, heat the olive oil in a nonstick pan and gently fry the meatballs for 10 to 15 minutes, turning occasionally, gently.

Drain the meatballs on a paper towel, then put them in a bowl and add the chilli sauce on top. Finally, place the olives among the meatballs and serve. Place mint leaves for decoration if desired.