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Guy takes a trip to Southern Spain to sample their specialty, Olives.

Green Olive Tapenade

Ingredients

  • 1 cup green olives (pitted)

  • 1 clove garlic (minced)

  • 1 teaspoon capers

  • 1/2 chili (minced)

  • 1 lemon zest

  • 1/3 cup parsley (chopped)

  • 1/4 cup extra virgin olive oil

  • Sourdough (sliced into fingers and toasted)

Instructions

  1. Using a sharp knife chop and mince olives into a fine paste then transfer into a bowl.

  2. Add remaining ingredients mix and serve on toasted sourdough fingers.

Green Olive Tapenade

Iberico Jamon Melon Skewers with Mint

Ingredients

  • 20 slices of Iberico Jamon

  • 1/2 rock melon

  • 3 peaches

  • 1 bunch mint

  • 1 tablespoon olive oil

  • Black pepper

  • Skewers

Instructions

  1. Slice melon and peaches

  2. Add jamon

  3. Add mint

  4. Skewer

  5. Dress with olive oil

  6. Season with Black pepper

Iberico Jamon Melon Skewers with Mint

Spanish Chorizo Tortilla

Ingredients

  • 1/4 cup extra virgin olive oil

  • 150 grams chorizo (sliced)

  • 3 cloves garlic (sliced)

  • 3 red potatos, (peeled and sliced thinly)

  • 1 chili (minced)

  • 1 onion (sliced finely)

  • 1/2 cup chopped parsley

  • 8 eggs

  • Salt and pepper

Instructions

  1. In a pan on medium heat add olive oil then chorizo, garlic, onion and chilli. Cook till tender and fat is rendered, then pour into a bowl.

  2. In the same pan add potato and fry till tender and golden, then add chorizo mix, back to the pan and toss.

  3. Crack eggs into a bowl and whisk together with half the parsley, pour into pan, season with salt and pepper and give a little shimmy to coat all potatoes then turn heat to low and cook for 20 minutes till eggs set.

  4. Pour out onto a chopping board, chop into wedges and garnish with parsley.

Spanish Chorizo Tortilla
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