There is no doubt that olives are the queen of tapas! In Spain, olives are usually served up along with drinks at bars and terraces, making them an essential part of the “tapeo” moment. However, you can also find particular tapas that include olives in their ingredients list.
Here you have four tapas’ recipes to enjoy Olives from Spain in a different, yet Mediterranean, way!
Gordal and Hojiblanca olive skewers
– Gordal Olives from Spain
– Black olives from Spain
– Candied tomatoes
– 4 slices of Spanish ham
– 100 g of Manchego cheese
Start by cutting the Manchego cheese into cubes and rolling the ham slices. Finally, assemble the olives, tomatoes, ham slices and cheese on wooden sticks. Easy as that!
Olives from Spain and “pan tumaca”
– Green Olives from Spain
– 100 g of tomato
– 6 basil leaves
– 4 baguette slices
– Manchego cheese
– 50 ml of extra virgin olive oil
– Sea salt and black pepper
First, deseed and chop the tomato into small dices. Do the same with the green olives. Afterwards, mix the chopped tomato and olives with salt, pepper and Manchego cheese. Toast the baguette slices and pour a dash of olive oil on each one. To finish, put the mixture on top of the bread and garnish with basil leaves. Drizzle the rest of extra virgin olive oil on top.
“Pincho” of Spanish omelette with olives
– Pimiento-stuffed Gordal Olives from Spain
– 3 Eggs
– 4 Medium Potatoes
– 1 Medium Onions
– Sea salt
– Olive oil
Wash and peel the potatoes. Cut both potatoes and onions into thin slices. Then, heat a frying pan with plenty of olive oil (enough to cover the potatoes) and add them along with the onions.
Remove the potatoes and onions when they start turning golden brown. Place them in a strainer to drain off the extra oil and set aside in a plate over paper towel. Meanwhile, cut the pimiento-stuffed Gordal Olives into slices. In a separate bowl beat the eggs, and then add the sliced Olives, and the potatoes. Mix well and add salt to taste.
Return the pan to the heat with two tablespoons of olive oil. Add the egg mix, olives and potatoes and turn down to low heat. To prevent the tortilla from sticking move the pan in a circular motion. Flip it with the help of a flat lid when it begins to bubble.
Once ready, place it on a plate and cut into cube pieces. Enjoy it with a cold beer!
– 150g Pitted Manzanilla olives
– 150g Hojiblanca olives
– 20g Gordal olives stuffed with peppers
– 1 small garlic clove
– 2 tsp of tahini
– 40 g of olive oil
– ¼ tsp of ground cumin
– ½ lemon juice
– ¼ red onion, diced
– 1 aubergine
– Salt and pepper
– Sesame seeds
Wrap the aubergine in tin foil and bake for 45 minutes at 180ºC. Once baked and soft, peel it. Then, add it to a blender with the black and green Manzanilla olives and the rest of ingredients. Blend until a uniform paste is formed.
Meanwhile, in a separate bowl, mix the diced red onion, the Gordal olives, lemon zest and olive oil and mix it all together. Add this mixture of Olives from Spain to the aubergine paté. Finally, put some coriander and sesame seeds on top.