Thursday, 30 August 2012

Olives from Spain recipes

 
 
 
 
 
 
 
 
 
Simple Sophistication with Olives from Spain and Omar Allibhoy
 
 
Do you like olives if so here are a few tasty recipes you may be interested in trying
Spanish chef, Omar Allibhoy has worked with Olives from Spain to develop a range of delicious, juicy and effortlessly stylish olive marinades that can be mixed up in no time at all.
With minimal cooking time involved, the recipes are sure to impress friends and family whether they are served on their own, as a starter or to jazz up a main course. With endless flavour combinations, all you need are a few simple ingredients to create a truly special dish for all to enjoy.
 
Spanish olives marinated in oregano and chillies
 
Ingredients:
1 jar or tin of green Spanish olives
100ml of mild Spanish olive oil
6 sprigs of fresh oregano
6 dried cayenne peppers
 
Method: 
 
Drain the Spanish olives from the brine and place them in a bowl. Between your hands, rub the sprigs of oregano so they release their natural aromas, before sprinkling the sprigs over the olives in the bowl with the crushed chillies. Drizzle over the olive oil and then turn everything together to mix. Leave to stand for 20 minutes then enjoy the freshly marinated olives, or keep in the fridge for up to a month in a tightly sealed container.
 
 
 
 
Spanish olives marinated in pomegranate, harissa paste and sage
 
Ingredients
1 jar or tin of green Spanish olives
100ml of mild Spanish olive oil
2 sprigs of fresh sage
1 teaspoon of harissa paste
A quarter of a pomegranate
 
Method
 
Drain the Spanish olives from the brine and place them in a bowl. Cut a quarter of the pomegranate and, over a bowl, squeeze it so all the seeds are released along with some juice. Mix the pomegranate juice and seeds with the harissa paste and sage leaves, before mixing in the olives. Leave to stand for 20 minutes then enjoy the freshly marinated olives, or keep in the fridge for up to a month in a tightly sealed container.
 
Spanish olives marinated in ginger, cinnamon and cardamom
 
 
Ingredients
1 jar or tin of ‘turning colour’ or black Spanish olives
100ml of mild Spanish olive oil
2 cardamom pods
1 cinnamon stick
2 kaffir lime leaves
2cm of ginger
 
Method
 
Drain the Spanish olives from the brine and place them in a bowl. Peel and thinly slice the ginger, crush the cardamom pods, cinnamon stick and the kaffir lime leaves, before mixing it all in with the Spanish olives and olive oil. Leave to stand for 20 minutes then enjoy the freshly marinated olives or keep in the fridge for up to a month in a tightly sealed container.
 
 
Spanish olives with Manchego cheese marinated in olive oil, black peppercorns, bay leaves, rosemary and garlic
Ingredients

1 jar or tin of ‘turning colour’ or black Spanish olives
100ml of mild Spanish olive oil
50g of Manchego cheese
5 black peppercorns
2 fresh bay leaves
1 sprig of rosemary
4 garlic cloves
 
Method
 
Drain the Spanish olives from the brine and place them in a bowl with the chopped Manchego cheese. With the back of a knife, crush the garlic cloves and black peppercorns, before mixing them with the olives and the Spanish olive oil. Rub the herbs between your hands, before adding them to the bowl. Give all ingredients a good stir so the flavours develop inside the oil. Leave to stand for 20 minutes then enjoy the freshly marinated olives or keep in the fridge for up to a month in a tightly sealed container. For a change, try this recipe with roasted instead of fresh garlic. 
 
 
Spanish olives marinated in sweet pimentón, red onion and fennel seeds
 
Ingredients
1 jar or tin of black Spanish olives
100ml of mild Spanish olive oil
1 tbsp of Sweet pimentón
1/3 of a red onion
1 tbsp of fennel seeds
 
Method
 
Drain the Spanish olives from the brine and place them in a bowl. Peel and thinly slice the red onion and place it in the bowl. Crush the cumin seeds with the side of the knife and add into the bowl with the pimentón and Spanish olive oil. Stir together and leave to stand for 20 minutes then enjoy the freshly marinated olives. Any leftovers can be kept in the fridge in a tightly sealed container for up to 2 weeks.
 
Spanish olives, sesame seeds, lemon juice and mint
 
Ingredients 
 
1 jar or tin of green Spanish olives
100ml of mild Spanish olive oil
1 tbsp of sesame seeds
1 lemon
3 sprigs of mint
3 sprigs of thyme
 
Method
 
Drain the Spanish olives from the brine and place them in a bowl with the Spanish olive oil. In a small pan, toast the sesame seeds over a high heat for one minute, stirring constantly. Add the hot seeds to the bowl. Rub the herbs between your hands and add them to the bowl. Dress with the juice of the lemon (you can even use the zest - the most aromatic part). Leave to stand for 20 minutes then enjoy the freshly marinated olives or keep in the fridge in a tightly sealed container for up to two weeks.
 

 
 



No comments:

Post a Comment