Olives from Spain are a great ingredient to any dish, the final touch to a tasty recipe all around the world.
Spanish olives are present in more than 120 countries and, therefore, you can find recipes as different as those shown below where the local cuisine of the destination country has included the Spanish olive as one more ingredient.
– Location: India –
PUNJABI OLIVES SAMOSA
– Black olives from Spain sliced – Coriander leaves
– Potato (boiled, peeled and chopped) – Salt
– Olive Oil – Green Peas
– Cumin seeds – Chaat Masala Powder
– Tumeric Powder – Garam Masala
– Red Chilli Powder – Fennel seeds
– Green Chillies – Chopped cashew nuts
– Ginger – Lime Juice
– Dough ( refined flour, olive oil, ajwain, salt, water)
Mix all the ingredients for the dough except water and rub thoroughly. Sprinkle water and make hard dough. Then set aside for 10 minutes. Divide the dough into round portions as per the size of the samosas required.
Once the dough is done, chop the Spanish olives, green chillies, ginger and the coriander leaves. Heat the olive oil and add cumin, when crackling add ginger and salt. Add the rest of the ingredients excluding the final four and sauté for five minutes. Mix in the rest of the ingredients, including the potatoes and mix well.
Roll each portion of dough into a thin oval shape and cut into 2 semi-circles. Apply water on the straight edge of the semi-circle. Fold the straight edge, bringing together the watered edges, seal the watered edges into a triangular pocket. Stuff the potato mixture and then seal the upper edges. Repeat with the rest. Deep fry in Spanish Olive oil till golden brown and serve. India served on your dining room.
– Location: France –
FRENCH RUMSTECK WITH OLIVES
– Green olives from Spain – A handful of pine nuts
– Rump steaks – A bunch of fresh basil
– Balsamic vinegar – Salad
– Anise seeds – A clove of garlic
– Olive oil, salt, freshly ground pepper
Lightly rub the bottom of a hot pan with garlic before browning the rump steaks, according to taste: 3 to 4 minutes on each side maximum. Then cut the meat into strips about 2 cm wide. Keep the meat warm.
For dressing, prepare 6 round and white plates, add balsamic vinegar and some anise seeds to the salad.
Arrange the rump steak slices on top, add the previously drained Spanish green olives and the finely chopped basil.
Top with some coarsely chopped pine nuts and season with olive oil, salt and pepper. Voilà, from France with love !
– Location: Canada –
– Hojiblanca olives from Spain – Sugar
– Butter – Flour
– Dark chocolate – Cocoa Powder
– 2 whole eggs and 2 yolk eggs – Pine nuts
First of all, let’s prepare the olives for cooking. Put 1 or 2 paper towels on a plate. Spread the Hojiblanca olives on the towelling and microwave for 3 minutes. Remove and repeat the procedure until the olives have lost all their liquid and can be broken by hand. Finally, crush them using a mortar or pestle.
Pre-heat the oven to 350°F with heat at bottom and top. Meanwhile, melt the butter with the chocolate in a bain-marie and set aside.
In a bowl, whisk the eggs with the extra yolks. The mixture must be very frothy. Add the sugar.
Do this in two batches: after whisking the first half well, add the second half and continue to whisk. Add the melted chocolate, flour, cocoa powder and a pinch of salt. Mix thoroughly.
Once we have the dough add the pine nuts and dehydrated Hojiblanca olives and grease a large pan with butter or oil and pour in the mixture. Ensure it is evenly spread in the pan and bake for about 30 minutes at 350°F. To keep the brownies moist, do not exceed the baking time. Finally, remove from the oven and let cool on a rack before serving. You will get a unique dessert to surprise your guests, would you ever imagine a brownie made with olives? Everything is possible !