Spanish baked eggs with olives

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Spanish baked eggs with olives

4 serves

150g black Hojiblanca olives

Olive oil to fry

1 large onion, finley chopped

2 cloves garlic, crushed

Good pinch chilli flakes

1 tsp coriander seeds, roughly crushed

600g large vine ripe tomatoes, chopped

4 piquillo peppers, sliced

Two large handfuls baby spinach

4 medium free range eggs

Method

First of all, heat the oven to 200c. fan 180c.

Next, in a frying pan heat a good layer of oil and gently fry the onion for 10 minutes until soft then add the garlic, chilli flakes and coriander seeds and cook for a couple of minutes before adding the tomatoes and peppers.

Cook over a low heat until the sauce is lovely and thick, about 10-15 minutes then add the spinach and allow to wilt then stir in the olives. Tip into an ovenproof terracotta dish.

Make 4 hollows in the sauce and crack an egg into each. Pop the dish into the oven and bake for 15 minutes until the eggs are just set. Serve straight away. Enjoy!

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Black olive tapenade and goat’s cheese croustades

4 serves

200g pitted black olives in brine or olive oil, drained

220g jar whole piquillo peppers, drained

2 tablespoons capers in brine, drained

Handful of basil leaves, plus extra, to garnish

3 tablespoons olive oil

12 thin slices crusty bread, toasted

150g goat's cheese, sliced

Olive oil, for drizzling

Freshly ground black pepper

Method

Firstly, put the olives and piquillo pepper into blender or food processor with the capers, basil leaves and olive oil and blend until smooth. If you prefer, you can blend for less time for a rough-textured tapenade.

Then, tip the tapenade into a bowl and season with freshly ground black pepper.

Preheat the oven to 190ºC/fan oven 170ºC/gas mark 5.

Next, spread some of the tapenade on to the slices of crusty bread and arrange them on a baking sheet. Put a piece of goat’s cheese on top, drizzle with a little olive oil and season with black pepper. Bake for 10-20 minutes.

Serve, garnished with fresh basil leaves. Enjoy!

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Cucumber, mint and olive raita

A lovely starter or nibble
serves

Spanish sliced black Olives - 10pcs

Cucumber, halved, seeded, coarsely grated - 1pc

Plain whole-milk yogurt - 100gr

Chopped fresh mint -15g

Ground cumin - 5pcs

Method

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
pepper.
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
serves

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

Method

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

Method

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.

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Beans sprouts, radish and olive salad

Small mouthfuls of pleasure
4 serves

Spanish pimento stued olives - 40pcs

Beans sprouts, washed and drained - 200gr

Sliced red paprika - 100gr

Sliced radish - 100gr

Diagonally sliced spring onions - 50gr

Sliced tomatoes - 50gr

Salsa

Vinegar - 2 tsp

Olive oil - 2 tsp

Lemon juice - 2 tsp

Grated Garlic - 1⁄2 tsp

Soy Sauce - 1⁄2 tsp

Sugar - 1⁄2 tsp

Salt to taste - 1⁄2 tsp

Method

Preparation time: 25 minutes

Combine the bean sprouts, capsicum, radish, spring onions Spanish pimento stued olives and sliced tomatoes in a deep bowl and mix gently. Pour the dressing over the salad and toss gently. Serve chilled.