Winter time, Christmas, family, traditional cooking and good eating. A perfect summing up for this season an amazing excuse for Olives from Spain, a snack for any occasion. Let yourself be surprised by the recipes showed below:
Black olives with chocolate, extra virgin olive oil and basil
Taste: Sweet Style: Funny Season: Winter Preparation time: 4 minutes
Black olives, extra virgin olive oil, milk chocolate topping and basil.
Dehydrate the olives in the oven (200º) for 4 minutes. Meanwhile, we chop the basil and mix it with olive oil. On the other hand, we grate and we reserve the milk chocolate topping aside. We remove the olives from the oven and mix them with basil oil. Let it cool and place in a container. We finish with the chocolate zest.
Tip: Enjoy with a black beer.
Best time: After lunch or dinner and before dessert.
Green olives with honey and salted anchovies
Taste: Salty Style: Cheeky Season: Winter Preparation time: 3 minutes
Ingredients: Green olives from Spain, salted anchovies, rosemary honey and chives.
Cut the salted anchovies into dices and mix them with the olives. Then add the honey rosemary and chopped chives very thin. Stir well and, this is it! Easy!
Tip: if the honey is very dense add a splash of albariño.
Best time: When making a stop along the way on any trip by car.
Iberian Queen Olives
Taste: Sweet Style: Cheeky Season: Winter Preparation time: 4 minutes
Ingredients: Queen olives from Spain, 25g of Iberian ham, extra virgin olive oil, 30g of tomatoes and a Granny Smith apple.
First of all, we are gonna chop the main ingredients and in a bowl, we mix the apple, cut in 1×1 cubes and the Iberian ham
in juliana. We add the olives and we water with a generous trickle of olive oil. We place it on a plate and decorate with the seeds of the tomato that we have previously extracted carefully with a spoon.
Tip: Always use Iberian ham at room temperature to appreciate all its nuances.
Best time: Ideal to snack between hours.
Queen Olives with piparrana ciezana
Ingredients: Queen olives from Spain, cod, tender onion, a chilli pepper, 3 ñoras (sweet pepper), mature tomato, extra virgin olive oil and parsley.
Elaboration: Roast the cod and crumble. On the other hand, clean and chop finely the onion. Also lightly roast the ñora and mince it. Peel the tomato and cut in small dice. Finally, chop the parsley and mix all the ingredients with the olives and let it marinate.
Tip: The ñoras can be lightly toasted in the microwave. Onion, ñora and chilli they can be processed with a chopper.
Best time: At any time of the day.