Roasted tomatoes and Olives from Spain bruschetta
If you are one of those who doesn’t like cooking or you don’t really know how to cook properly, this is an extremely easy recipe that will still surprise your date.
– Hojiblanca Olives from Spain, chopped
– Yellow bell pepper
– Fresh basil leaves
– Soft Goat cheese
– Sea salt
– 1 baguette, sliced
– Olive oil
Preheat the grill pan for five minutes.
Cut 10 tomatoes and 1 bell pepper in half, de-seed them and add olive oil to both sides. Season with salt and pepper to taste and add them to the grill pan.
Once grilled, chop the tomatoes and bell pepper, add them to a bowl with olives, chopped basil leaves, olive oil, salt and pepper to taste.
Spread goat cheese onto the toasted baguette slices and top with the mixture. Enjoy!
Brownie with Olives from Spain
This brownie is a classic dessert with the unique touch of olives, perfect to share.
– Hojiblanca Olives from Spain
– Dark chocolate bar
– Vanilla essence
– Brown sugar
– Cocoa powder
– Pine nuts
Put a paper towel on a plate with 150 grams of black olives on top separately and microwave for 3 minutes. Then, open the paper and remove it. Repeat the procedure until the olives lose all the liquid. After, crush them using a mortar and pestle.
Afterwards, preheat oven to 180ºC and meanwhile, melt 110 grams of butter and the chocolate bar in bain-marie, stirring often.
In a bowl beat 2 eggs and add a few drops of vanilla extract. Then add 1,5 tablespoons of brown sugar to the mixture, stir well with the rods, and add other 1,5 tablespoons of sugar. Finally, add the previously molten chocolate, 2 cups of flour, 1 tablespoon of cocoa powder, a pinch of salt and mix. Now it is time to add 50 gr of pine nuts to the dough and the dehydrated olives.
Finally, grease a large pan with olive oil and pour the mixture inside. Bake for a maximum of 30 minutes. Remove from the oven and allow it to cool before serving.
Spanish tortilla omelette
What a better idea that one of the most traditional Spanish dishes combined with olives? Anyone can’t resist something like that!
– Pimiento-stuffed Gordal Olives from Spain
– 5 Eggs
– 7 Medium Potatoes
– 2 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 triangular pieces.