Did you miss your annual Spanish holiday this year? You can still experience some of that Mediterranean feel by cooking amazing dishes using Spanish olives. According to Jose Pizarro,
olives have been at the heart of Spanish culture and cuisine for more than 2000 years. The sunny weather of Southern Europe, temperate winters and rich, fertile soil are idyllic for growing the perfect olive. They’re one of the few foods with all four basic flavours – sweet, salty, bitter and acidic meaning they work well in a wide variety of recipes.
Here’s José's guide to the different profiles of the main varieties:
Gordal – sometimes known as Queen olives – are large, meaty and mild, making them a great pairing for tomatoes and in stews.
Manzanilla meaning “little apple”, are much smaller. Easy to pit, these tender olives are strong in flavour and perfect for salads or to accompany a crisp white wine.
Hojiblanca olives are a black olive variety, firm, with a robust flavour. They’re a great addition to tapas or in a pasta sauce to add a rich depth of flavour.
If you fancy trying out one of José’s recipes for yourself, click on the link below...