Beans sprouts, radish and olive salad -

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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


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


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.

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Chorizo Stuffed Olives

A unique flare to a simple formula
2 serves

12 Queen olives, pitted

4 ounces Sobrasada (spreadable chorizo)

1 cup flour

3 eggs

1 cup panko bread crumbs

2 - 3 cups olive oil for frying


Preparation time: 30 minutes

Fill a piping bag fit with a medium size tip with Sobrasada and pipe the mixture into each olive, being careful not to overfill the olive.

Dredge the olives lightly in flour. Pour the other two beaten eggs into a shallow bowl. Place the stuffed olives — a few at a time — into the bowl and spoon the egg over them. Remove olives from the egg, roll them in the breadcrumbs, and then repeat the process. The breading should be thick. Set aside, and bread the remaining olives.

Pour the olive oil into a medium-sized frying pan and heat to 350 degrees. Fry the olives until the breading is golden brown. Remove with a slotted spoon and drain on a paper towel. Serve the olives while warm.

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Pasta with roast tomato and olive sauce

A sinfully delicious pasta recipe
4 serves

320-400g of pasta (a short-cut pasta is better)

1 kg of ripe tomatoes

1 cup of halved green and black olives

2 tablespoons of chopped capers

1 tablespoon of Modena vinegar

1 tablespoon of sugar

3 tablespoons of virgin olive oil


Preparation time: 50 minutes

Peel and halve the tomatoes, and place in an oiled dish.

Season with salt and pepper, and sprinkle over the sugar and capers. Drizzle with the oil and vinegar.

Roast in a pre-heated oven at 250C for around 20 or 30 minutes until well cooked. Remove the dish from the oven, cut up the tomatoes, add the olives and return to the oven for a further 5 minutes.

Cook the pasta according to the instructions on the packet. Drain and serve with the sauce.

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Duck breast with olives

An easy dish with a special taste
2 serves

2 duck breasts

15 pitted Queen olives

6-8 shallots (or alternatively 3 onions)

1 glass of Muscatel wine

2 soupspoons of virgin olive oil

Salt and pepper


Preparation time: 45 minutes

Score the skin of the duck breasts in a diamond pattern. Season with salt and pepper. Sear the duck breasts in oil in a frying pan, beginning with the skin side, until well browned. They should still be pink inside. Set aside.

Cut the olives into quarters. Peel and slice the shallots into strips. Cook the shallots in the same frying pan until they wilt, pour over the wine and add the olives.

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Quick olive hummus

A stunning dip
3 serves

(3-1/2 cups) chickpeas, rinsed, drained and skins removed

½ cup tahini paste

½ cup water

¼ cup extra-virgin olive oil

¼ cup fresh lemon juice

3 tbsp white vinegar

3 garlic cloves, peeled and smashed with the side of a knife

¾ tsp salt

⅓ cup chopped spanish black olives

¼ cup chopped spanish green olives


Preparation time: 15 minutes

Place all the ingredients except for the olives in the bowl of your food processor. Process until smooth and creamy, about 4-5 minutes. Stop the motor to scrape the sides, as needed. Also, feel free to add more water, a few tablespoons at a time, until your hummus reaches the desired consistency.

Add the chopped olives and process on pulse until they are well incorporated; 5-6 short pulses should do the trick.

Refrigerate for at least one hour before serving; garnish with a splash of olive oil, more chopped olives and a pinch of chopped parsley at the moment of serving, if desired.

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Spanish Manzanilla Olive Croquetas

Tradition meets elegance
2 serves

2 tablespoons olive oil, plus extra for deep-frying

4 tablespoons unsalted butter

3 tablespoons all-purpose flour

1 1/2 cups whole milk, heated

3 ounces Spanish Manzanilla olives, chopped


2 eggs

1 cup fine dried bread crumbs


Preparation time: 60 minutes

Lightly oil a shallow 8-inch square dish.

In a saucepan, heat the 2 tablespoons olive oil and the butter over medium heat. When the butter has melted, add the flour and, using a wooden spoon or whisk, mix well. Continue to stir or whisk for about 2 minutes, or until the flour is well blended.

Add 1/2 cup of the milk and increase the heat to medium-high. Bring the mixture to a boil and add the remaining cup of milk. Cook, stirring constantly with the spoon or whisk, for about 5 minutes, or until the mixture begins to thicken. Decrease the heat to medium and cook, stirring constantly to prevent lumps from forming, for about 10 minutes, or until thickened.

Add the olives, season lightly with salt (remember, the olives are already salty), and stir until evenly distributed. Cook for 1 minute longer and then pour the contents of the pan into the prepared dish. Spread the mixture evenly. Let cool down for a bit and then cover and refrigerate for at least 2 hours, but preferably overnight to allow the mixture to set.

Break the eggs into a bowl and beat lightly until blended. 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, shaking off any excess crumbs, and then dip into the beaten egg. Lift each croquette from the egg and roll it again in the bread crumbs, coating it evenly. Lay the croquettes in a single layer on a platter. Refrigerate for 30 minutes before frying.

Pour the olive oil to a depth of about 2 inches into a wide, deep, heavy pot and heat over high heat. When the oil is almost smoking, slip 5 or 6 croquettes into the oil, pressing on them gently with a slotted spoon to submerge them, and fry, turning them gently, for about 2 minutes, or 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 an ovenproof platter lined with paper towels to drain further. Keep the croquettes warm in a low oven. Fry the rest of the croquettes in the same way, always making sure the oil is very hot before adding more croquettes.

When all the croquettes are fried, arrange on a platter and serve immediately.