Boiled egg with Olives from Spain tartare
Level of difficulty: Easy Servings: 4 people Preparation time: 12 minutes
– 4 eggs
– 6 Manzanilla Olives from Spain
– 6 Hojiblanca Olives from Spain
– 1 slice of white bread
– Olive oil, salt and pepper
Boil the eggs in salted water with a few drops of vinegar for four minutes. Meanwhile, chop the olives and mix them with 2 tablespoons of oil and pepper to taste. Additionally, cut the slice of bread into small cubes and fry until golden. Then place them on a paper towel to drain and sprinkle with a few drops of vinegar.
Serve the eggs in eggcups, open them, remove the top part and fill with the fried bread and olive tartare. Finally, sprinkle with finely chopped chives.
Grilled cheese with spinach, and black and green Olives from Spain
Level of difficulty: Easy Servings: 1 people Preparation time: 15 minutes
– 1⁄4 cup of pitted Hojiblanca Olives from Spain
– 1⁄4 cup of pimiento-stuffed Manzanilla Olives from Spain
– 2 slices of rustic bread
– 1/3 cup of cheddar cheese
– 1 cup of fresh spinach
– 1 Tomato
– 1⁄4 red onion
– Olive oil
– Sea salt and ground pepper to taste
Add a dash of olive oil to one side of the bread. Grate the cheddar cheese and place half of it on the side of the bread without oil.
Put 1⁄4 cup of diced black olives, 1⁄4 cup of diced green olives, 1 tablespoon of chopped red onion, 2 tomato slices and the spinach on the bread. Then place the other half of the grated cheese on top and add the other slice of bread with the oil side up.
In a non-stick pan heat 1 tablespoon of oil at medium heat. Add the sandwich and cook until the bread is golden brown, and the cheese is melted.
Tapenade guacamole and salsa in three layers
Level of difficulty: Easy Servings: 4 people Preparation time: 10 minutes
For the tapenade:
Mix in a food processor 250 grams of pitted Hojiblanca Olives from Spain, 1 garlic clove, 3 tablespoons of capers, 2 tablespoons of olive oil and 1 tablespoon of chopped red pepper.
For the salsa:
To prepare it, mix 3 finely chopped tomatoes, 1⁄4 of a finely cut cucumber, half onion chopped, 2 tablespoons of chopped fresh coriander and season with salt.
For the guacamole:
Crush 2 ripe avocados previously halved, pitted and peeled. Then, incorporate 1 de-seed and chopped tomato to the mixture. Finally, add ground black pepper and lime juice to season.
Serve the mixes in a glass jar to create a delicious snack.
Croquetas with Olives from Spain
Level of difficulty: Moderate Servings: 4-5 people Preparation time: 30-40 minutes
– 85 grams of Manzanilla Olives from Spain, chopped
– 2 tablespoons olive oil
– 4 tablespoons unsalted butter
– 3 tablespoons of flour
– 1 and a half cups of whole milk
– 2 eggs
– 1 cup of fine dried bread crumbs – Salt
In a saucepan, heat 2 tablespoons of olive oil and 4 tablespoons of butter at medium heat. Once the butter has melted, add the flour and mix well. Continue to stir or whisk for about 2 minutes, or until the flour is well blended.
Add 1/2 cup of whole milk and increase the heat to medium-high. Bring the mixture to a boil and add the remaining cup of milk. Cook, stirring frequently until the mixture begins to thicken. Then, decrease the heat to medium and cook, stirring constantly to prevent lumps until thickened.
Next add the olives, a pinch of salt and stir until evenly distributed. Cook for 1 minute more and then pour the contents of the pan into a dish with a little oil. Spread the mixture evenly and then let it cool down for a bit and then cover and refrigerate for at least 2 hours. Continue by beating the eggs in a bowl.
Afterwards, spread the bread crumbs on a dinner plate. With 2 spoons, shape the béchamel-olive mixture into walnut-sized croquettes. Roll each croquette in the breadcrumbs, and then dip into the beaten egg. Lay the croquettes in a single layer on a platter. Refrigerate for 30 minutes before frying.
Pour abundant olive oil into a deep pot and heat at high temperature. When the oil is hot transfer the croquettes into the oil, making sure to submerge them and fry until they are golden on all sides. Using the slotted spoon, lift out the croquettes, holding them briefly over the pot to allow the excess oil to drain, and transfer to a plate lined with paper towels. Fry the rest of the croquettes in the same way. Finally, when all the croquettes are fried, arrange on a platter and serve immediately.