Bocata with tuna belly, manzanilla olives from Spain, anchovies and egg -

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Bocata with tuna belly, manzanilla olives from Spain, anchovies and egg

1 serves

1 cup pimiento-stuffed green Manzanilla olives from Spain

1 European style bread

1 can Spanish tuna belly in olive oil

4 Spanish anchovies

4 white Spanish anchovies (boquerones)

1 heirloom tomato (sliced)

1 leaf romaine lettuce (chopped Julienne style)

3 piquillo peppers (seedless)

4 piparras peppers

1 egg (hard boiled and sliced)

½ cup mayonnaise

Sea salt to taste


Slice the bread lengthwise and spread both sides with mayonnaise. Set aside the top slice.
Then, arrange a bed of chopped lettuce on one side of the bread and place the sliced tomato on top of the lettuce.

Add the tuna belly on top of the tomato and strew the green Manzanilla olives from Spain across the tuna belly.

Cover the olives with the piquillo peppers and arrange the anchovies and boquerones lengthwise on top of the peppers.

Finally arrange the piparras and egg slices and flip the top slice of the bread onto the sandwich.

Enjoy !

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Stuffed peppers with cheese, artichokes and olives from Spain


Green Olives from Spain

Black Olives from Spain

12 sweet peppers

200g of feta cheese in small cubes

150g artichokes grilled in olive oil cut in half

6 basil leaves

1 lemon

A pinch of powdered sugar

Freshly ground black pepper


Pit the olives and place them in a salad bowl. Empty the sweet peppers and garnish with the feta cheese.
Add the olives, artichokes and a leaf of basil.
Place 3 tablespoons of olive oil into the jar of artichokes and add a teaspoon of lemon zest.
Squeeze the lemon juice and mix it with the olive oil together with a pinch of powdered sugar and a little bit of freshly ground black pepper.
Add this mixture to the olives and peppers while stirring gently.
Marinate the mixture for 20 to 30 minutes.
Crumble any cheese remaining on top and serve with a few basil leaves.

Ready to eat !

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Manchego swirls with red pepper tapenade


200g of pitted black Hojiblanca olives

150g of sun-dried tomatoes in olive oil

1 garlic clove

1 pinch of dried red pepper

1 handful of basil leaves

Fresh ground black pepper


Red Pepper Tapenade

Put the Hojiblanca olives, the drained sun-dried tomatoes, 1 crushed garlic, the chilli flakes and basil in a food processor. Add 2 tablespoons of olive oil from the tomato jar and mix until smooth.

Use the tapenade to make some delicious swirls of cheese:

Manchego Swirls

Preheat the oven at 220°C. Meanwhile, unroll a sheet of frozen puff pastry and spread 4 tablespoons of red pepper tapenade on the surface. Sprinkle 100g of finely grated Manchego cheese on top and roll from the short end. Then, cut into 16 slices and lay them flat on a previously greased baking sheet.

Finally, bake for about 15 minutes or until golden brown. Serve hot, garnished with fresh basil leaves.

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Lamb balls with chilli and Olives from Spain


250g of minced lamb meat

2 tablespoons of finely chopped red onion

1 teaspoon ground cumin

1 teaspoon ground coriander powder

1 medium carrot

1 tablespoon chopped mint

Salt and black pepper

2 tablespoons of sweet pepper sauce

1 can of green olives

Mint leaves


Start by placing the lamb, red onion, ground cumin and ground coriander in a salad bowl along with the grated carrot and mint. Season with salt and pepper and mix through.

Wet your hands and form about 30 small meatballs. Afterwards, heat the olive oil in a nonstick pan and gently fry the meatballs for 10 to 15 minutes, turning occasionally, gently.

Drain the meatballs on a paper towel, then put them in a bowl and add the chilli sauce on top. Finally, place the olives among the meatballs and serve. Place mint leaves for decoration if desired.

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Olive and salt cod tortilla

Chef José Pizarro
6 serves

150g Manzanilla olives, halved

500g salt cod

80ml olive oil, plus 2-3 tbsp to fry the tortilla

2 large white onions, finely sliced

2 sprigs rosemary, leaves stripped

6 medium free-range eggs

Handful flat leaf parsley, finely chopped


Soak the cod in cold water, skin side up, for 24 hours, changing the water a couple of times.

Heat the oil in a large pan and gently fry the onions for a couple of minutes. Cover with a lid and cook over low heat for 20 minutes until really soft. Remove the lid and add the rosemary and cook for a further 20-25 minutes until really caramelised and sticky.

Meanwhile, remove the skin from the cod and flake into large pieces. Beat the egg with plenty of black pepper and gently fold in the warm onions, cod, olives and parsley.

Heat 2-3tbsp more of the olive oil in a 23cm nonstick frying pan and pour in the egg mixture. Swirl the pan over a hot heat until it starts to catch around the edges then reduce the heat and cook for 4-5 minutes until it starts to set around the edges but stays quite loose in the middle.

Cover the pan with a flat lid or board, turn the tortilla carefully onto it, don’t worry that it is still quite runny, it will all come back together when you continue to cook it. Slide the tortilla back into the pan then put the pan back on a low heat. Use a spatula to tuck the edges of the tortilla under to give it its characteristic curved look. Cook for a couple of minutes, then turn onto a board and serve. It should still be lovely and juicy in the middle when you cut into it

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Chicken and olive rice

Chef José Pizarro
4 serves

125g Gordal olives

8 skin on chicken thighs

Olive oil to fry

1 large onion, finely chopped

2 cloves garlic, finely sliced

Good pinch saffron threads, soaked in 2 tbsp hot water for 10 minutes

100ml fino or other dry sherry

450g chopped fresh tomato

500ml fresh chicken stock

250g bomba rice


Season the chicken and fry in a little olive oil to brown all over. Remove from the pan and set aside. Add a little more oil to the pan and fry the onion for 10 minutes then add the garlic fry for 5 minutes more.

Add the saffron and its water then add the sherry and allow to bubble for a minute or two. Stir in the tomato and stock and bring to a simmer.

Return the chicken to the pan, cover and simmer for 20 minutes. Stir in the rice and olives and re-cover and simmer gently for 18 minutes until the rice is just cooked but still a little soupy. Serve straight away with lots of bread.