Olives for Eating
Love eating olives, but fancy trying something a little different with them?
Spanish chef, José Pizarro has a mouthwatering recipe to share with you all, which is easy and quick to make, and it also impresses dinner party guests. The only problem is that the olives taste so good, they’ll be gone in no time and everyone will be asking for more!
The recipe is one of José Pizarro’s most popular tapas dishes. José says: “My favourite way to prepare them is stuffed with a piece of fresh orange and then dressed in extra virgin olive oil. I then serve the olives with a scattering of sea salt, freshly ground black pepper and dried oregano flowers. It’s a recipe that my mother taught me, and it’s incredibly more-ish!”
If you fancy trying to recreate this authentic flavour of Spain, just follow the simple recipe below.
400g Fragata pitted green olives
3 tablespoons extra virgin olive oil
Sea salt flakes
Freshly ground black pepper
1 teaspoon dried oregano
Peel the orange, making sure that you remove all the pith.
Take a sharp knife and slice down either side of each segment, so that you remove it from the fruit, leaving behind the membrane.
Slice each segment in half and use to stuff the olives.
Once stuffed, dress the olives with the olive oil, sea salt, pepper and lastly the dried oregano and serve.
Many more delicious recipes can be found in José Pizarro’s book – Seasonal Spanish Food which is available in most good book stores, published by Kyle Books priced £15.99