Lemon and coriander olives -

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Lemon and coriander olives

A bright flavor
serves

Green Spanish Olives - 50pcs

Extra Virgin Olive Oil - 30ml

Fresh lemon juice - 25ml

Whole cracked coriander seeds - 2tbsp

Garlic cloves (bruised) - 4pcs

Fresh or dried bay leaves - 3pcs

Lemon - 1pc

Method

Preparation time: 15 minutes

In a large bowl, mix Green Spanish olives with oil, lemon juice, coriander, garlic, and bay leaves. Cut lemon into wedges lengthwise; cut each wedge crosswise into 1⁄2″-thick pieces. Add lemon pieces to olives, stir well to combine. Cover olives with plastic wrap and refrigerate for at least 8 hours or up to 1 month. Bring the olives to room temperature before serving.

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Spanish green olives soaked in spicy red paprika coulis & manchego cheese

Small plates with big flavors
4 serves

Spanish green olives - 80pcs

Red Paprika - 400gr

Harissa paste - 30gr

Grated Manchego cheese - 70gr

Fresh oregano - 1tbsp

Extra Virgin Olive Oil - 50ml

Apple Cider vinegar - 50ml

Salt and crushed pepper

Method

Preparation time: 45 minutes

Roast the red paprika, let it cool down. Put in a blender the roasted red peppers, Harissa paste, apple cider vinegar, extra virgin olive oil (leaving a little to add at the last) and salt. Aer blending, mix the sauce with the Spanish green olives. Before serving, add some oregano, Manchego cheese grated, crushed black pepper and
a splash of extra virgin olive oil.

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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

Salsa

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

Method

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

Method

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

Method

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

Method

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.