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Spanish olives and olives: recipes for snacks, main courses and pastries

Spanish olives and olives: recipes for snacks, main courses and pastries

The unique climatic conditions of Spain allow to produce the widest range of table olives, which have no analogues in the world.

The most famous varieties of Spanish table olives are considered to be Caserini, Manzanilla, ochiblanca and pride.

In Spain, about 300 million olive trees are cultivated. One of the most popular varieties of green olives is Manzanilla, the fruits of which have a special, rich flavor.

Such fruits are ideal for stuffing.

In turn, the most well-known varieties of black olives are Kaserenia — these are soft olives with an easily separating stone, which have a rich taste, which is why they are not stuffed, but served separately or added to dishes to give them a refined taste.

In addition, olives are a low-calorie product. 25 grams of olives contain only 37 calories!

In Spain, for example, almost no food intake traditionally goes without olives.

At the same time, olives can be used in a variety of dishes from salads and first courses, to second and even desserts.

Recipes with Spanish olives and black olives from Trade and Economic Department of the Embassy of Spain:

For the test:
225 g flour
1 tsp salt
3 tsp. virgin olive oil
90 ml of hot water

For filling:
1 small onion
200 g ground beef
10 chopped olives
extra virgin olive oil
salt pepper

For the sauce:
1 greek yogurt
a few drops of olive oil
salt pepper

What to do:
Sift the flour into a bowl and add the butter and water.

Knead the dough tight.

The next step is the filling: soften the onions in 2 spoons of butter, add the minced meat, salt and fry for a few minutes; add olives and mix.

The third stage: first make small balls of dough, and then roll them.

Cut the cakes in two. Fold the dough in half in a straight edge and cover with a little water. Fill the resulting cone with filling and close the pie, wrapping the dough and covering it with a small amount of water.

Broil a lot of oil.

Can be served with yoghurt mixed with butter, salt and pepper.

What you need:
250 g black pitted black olives
4 tbsp. l capers
garlic clove
2 tbsp. l mustard
extra virgin olive oil
black pepper, thyme (optional)

What to do:
Pound all the ingredients in the mortar.

In order to save time, you can use a blender. Black olives are usually used to make tapenades, although green olives also give a subtle taste.

Serve as a snack on slices of bread, or as a base in mini toasts: with salted cod, dried tomatoes, with anchovies and fried eggplants, with fried green tomatoes and tuna, etc. Also tapenade can be used with pasta, grilled vegetables , salads, etc. Tapenade stored in the refrigerator for several days in a glass jar.

Boiled eggs with green olives and black olives tartare sauce

What you need:
4 eggs
6 green olives
6 black olives
1 slice of white bread
extra virgin olive oil
salt and pepper
sherry vinegar
chives

What to do:
Boil the eggs in salted water with a few drops of vinegar for four minutes.

Cut the olives and mix with 2 tablespoons of oil and black pepper.

Cut bread into small cubes and fry until golden brown; dry on a paper napkin and sprinkle with a few drops of vinegar.

To serve: place eggs in egg cups or low cups; remove the top. Season with salt and pepper.

Fill with fried bread and olives or olives tartar sauce.

Sprinkle with finely chopped chives.

What you need:
4 small zucchini zucchini
300 g minced meat
80 g olives
1 tomato
2 tbsp. l olive oil
Salt pepper
1 tsp ground cumin

What to do:
Wash zucchini zucchini, cut them in half lengthwise and blanch for 3-4 minutes.

Spoon remove the pulp, cut the olives, cut the tomato into small cubes.

In a bowl, thoroughly mix the minced meat with olives, tomato, zucchini pulp, salt, pepper and cumin. Stuff the zucchini and place in a greased form with vegetable oil.

Cook in an oven preheated to 200 ° C for about 30 minutes.

You can decorate with olives before serving.

What do you need:
10 ready-made pancakes for stuffing
1 boneless chicken breast
3 medium sized bulbs
130 g olives
4 tbsp. l olive oil
2 scrambled eggs
a few strings of saffron
1 tbsp. l chopped parsley
1 tbsp. l chopped coriander
1 tsp ginger powder
40 g butter
salt pepper

What to do:
Peel and finely chop the onion. Fry in a pan in olive oil.

When the onions begin to darken, add the chicken breast, season with salt and pepper, cover with a lid and cook over low heat until ready. Chop the ready-made chicken breast and add the sliced ​​olives, spices and eggs.

Grease with pancakes stuffed with butter and a round shape for the oven. Put two layers of pancakes in shape, leaving the edges open.

Alternate layers of pancakes and toppings, and then close all two pancakes and gently fold the edges.

Bake in a preheated oven for a few minutes until the color turns golden.

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