Olives from Spain has teamed up with celebrity chef Omar Allibhoy, as seen on This Morning and Gordon Ramsay’s Best Restaurant, to inspire us Brits to cook authentic Spanish dishes more often. To help you experiment in the kitchen, Omar has kindly offered gastrogossip some top olive tips and a yummy recipe – enjoy!
Top tips from Omar Allibhoy on making the most of Spanish Olives: http://www.olivesfromspain.co.uk
- Olives can be enjoyed at any time of the day
- Use them to complement a glass of Sherry, a Dry Martini or any other dry cocktail
- Have as a pre-dinner snack or an entrée
- Olives are equally impressive served as part of a main meal in any hot dish – turkey, chicken, duck, rice, veal – as well as many other gastronomic specialities which are popular all around the world
- Olives are a common salad ingredient because of their freshness and natural characteristics. They go especially well in Mediterranean-style salads with other flavoursome ingredients like tuna, onions, anchovies and capsicums
- Cold meat selections are a favourite across the globe and olives are a great accompaniment because they bring out the flavour of the meats
- Roasts / casseroles / tagines: These kinds of slow-cooked dishes are internationally popular and olives are frequently added to give them a touch of the Mediterranean!
- Of course there are many other things that olives can be served with too, so why don’t you open a jar and experiment today!
Lubina a la sarten con aceitunas, piquillos y fino. (Pan fried sea bass with Spanish olives, piquillo peppers and dry Sherry wine)
4 pieces of seabass of 150g each.
1 tin of pitted purple Spanish olives
1 tin of piquillo pepers
1 handfull of Spanish Caperberries
100 ml of Spanish olive oil
4 garlic cloves
1 small glass of dry Fino wine
Some cracked black pepper
A pinch of salt
2 sprigs of flat parsley
Wash and pat dry your seabass fillets and put to one side to pan fry later. Open the tin of piquillo peppers, half them and remove any seeds. Drain the caperberries and olives put aside also.
Peel and thinly slice the garlic cloves, fry over a medium heat until golden with half of the olive oil. Add the piquillo peppers and sauté for 30 seconds. Add the purple Spanish olives and caperberries and sauté again. Season with salt and pepper and add a splash of Fino wine. Let the alcohol burn and sprinkle a bit of finely chopped parsley. Taste the seasoning and alter if needed.
Preheat a non stick pan over a high heat and pour a bit of Spanish olive oil. Pan fry the seabass fillets skin side down until ¾ done, turn over, season the skin with some salt flakes and cook for one more minute.
Serve a bed of the Spanish olives accompaniment and place the seabass on the top, drizzle a bit of olive oil to finish off.
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