Tag Archives: olives

Josē Pizarro Showcases Olives from Spain

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Last week we were invited to a Spanish lunch dreams are made of; made with love by Josē Pizarro himself, the chef behind introducing tapas to the UK.

The occasion? the launch of Olives from Spain UK Partnership with Josē Pizarro with an exclusive taster of some of the newly developed dishes highlighting the delicious Olives. 

So who are Olives from Spain? A professional organisation created to promote Spanish Olives and celebrate them Worldwide. The collaboration between Olives from Spain and Josē began about three years ago as who would be a better advocate for taking one of Spain’s top exports and promoting them, than Josē. With a string of successful restaurants behind him and an ethos to create simple, top quality dishes, the olives are excellently showcased with recipes you can recreate at home. 

Why the Olive? As well as being one of Spain’s top exports, Olives have been at the heart of the culture and cuisine in Spain for more than 2000 years. Olives are a versatile ingredient and are one of the few foods in the world that naturally contain four basic flavours; bite, sweet, salty and acidic. They are easy to digest and lets not forget their amazing anti-oxidant properties. The mediterranean diet is proven to help you live longer! 

So we wanted to share one of our favourite recipes Josē created using Olives from Spain;

Hake with Tomato and Olive Salad;

Serves 4 

Ingredients:

200g mixed Manzanilla and black Hojiblanca olives

500g ripe mixed colour vine tomatoes

2 cloves garlic, crushed

Handful oregano, leaves picked

Handful flat leaf parsley

2 tbsp white wine

1tsp sherry vinegar

4 tbsp extra virgin olive oil to drizzle

4 x 200g hake fillets

Method:

The Salad;

Slice the tomatoes and arrange on a platter with the olives.

Scatter with garlic, herbs and lots of sea salt and black pepper, 

Whisk the white wine and vinegar with a little seasoning then whisk in olive oil and pour over tomatoes.

Leave to stand 

The Fish:

Heat a little oil in a non stick frying pan, season the hake and fry skin side down, for 3-4 minutes until skin is crisp. 

Flip over and cook for a minute on the other side 

Serve with the tomato and olive salad. 

Olives from Spain will be showcasing their products at The Spanish Olive Festival at the Foodies Festival in London from 25-27th May 2019 and Brighton 4th-6th May 2019 where Josē will also be making an appearance. 

For more info on Pizarro and for reservations, visit here;

https://josepizarro.com/pizarro-restaurant/

Recipe For Giovanni Rana’s Mozzarella, Tomatoes And Olives Ravioli

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Packing every bite with the finest ingredients, Giovanni Rana has been recognised as a symbol of good taste and quality products, creating fresh pasta for people to enjoy at home for more than 50 years.
pesto
Join Giovanni Rana in the Italian kingdom of pleasure, the kitchen, to discover the perfect pairing between prince of the condiments, the olive oil, and queen of the kitchen, the pasta. With such unique simplicity, the fundamental balance between the two will enhance your whole dining experience.

GiovanniRana

If you have the luxury of time, why not try Mr Giovanni Rana’s unique recipe for these traditional Italian treasures: Mozeralla, tomato and olive ravioli with pesto Genovese, using his short film and the recipe below.

Preparation

Pasta preparation: 30 mins

Cooking: 4 minutes

Serves: 2-3


What you will need:

For the Pasta Dough

140g All purpose flour

2 eggs

For the Mozzarella, Tomatoes & Olives Filling

55g Ricotta

30gr mozzarella, chopped

4 cherry tomatoes, chopped

10 olives, chopped

15g Parmigiano cheese

Pinch of oregano

Pinch of salt and pepper

For the sauce – Pesto Genovese

50g basil

25g Parmigiano cheese

5 soup spoons of extra virgin olive oil

1 ½ cloves of garlic

50g pine nuts

Pinch of salt

Method

1. Put the flour with the salt in a large bowl.

2. Make a well in the middle then crack the eggs into the well, one at a time. Using your fingertips, mix well and begin to knead the fresh mixture into fresh dough.

3. Put the dough on a table and knead well with both hands until the dough is smooth and elastic, rolling it out using a rolling pin if needed.

4. Now for your filling; mix the ricotta, mozzarella, fresh tomatoes, olives and Parmesan, adding a pinch of oregano, salt and pepper.

5. For the sauce: inside a mixer put the ingredients in the following order: basil, extra virgin oil, Parmigiano, salt and garlic. Mix all until the ingredients turn into a creamy and minced sauce.

6. Toast the pine nuts for about 5 – 10

7. Roll the pasta to as thin as possible and using a pasta cutter or a knife, gently cut into squares.

8. Spoon out a teaspoon of the filling into the centre of each pasta square.

9. Now for the ravioli; carefully fold each pasta square diagonally and pinch the edges until closed. Then bring the corners together with your fingers and squeeze together.

10. Cook the ravioli in a large saucepan of lightly salted boiling water and simmer gently for 4 minutes, avoiding overcooking.

11. Drain the ravioli thoroughly and finish by serving with the pesto sauce on top. Finally add the toasted pine nuts.

Cook’s tip: If you don’t have all of the fresh ingredients available, why not try Giovanni Rana’s Simply Italian fresh filled pasta range, available in six delicious varieties including chicken & mozzarella, spinach & ricotta and Italian cheeses. Based on homemade Italian family recipes, they are simple and quick to prepare in less than 5 minutes. RRP £1.99.

Olive It! The Essential Olive Recipe Book Review

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I love this book, I really do. I love olives and will eat them in anything. Unfortunately when it comes to cooking I don’t have much of an imagination. Luckily for me this amazing book has olive recipes a plenty, along with a history of olives, the healthy facts on olives, information on the Olive It! campaign and lots of other great stuff.

My mouth was watering all the way through reading this book. The recipes are also amazing, some are also very unique. I highly recommend this book for olive obsessives like myself.

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A delicious ensemble of olive marinades, tapenades, tapas feasting tips and recipes that will spark your imagination.

Designed to inspire you, this beautiful recipe book will take you on a journey of true discovery. Combining tradition with a contemporary twist, the Olive it! recipe book has a dish for everyone and every season, from innovative marinades to tantalising tapas and tapenades.

Join celebrated Spanish chefs José Pizarro and Omar Allibhoy as they share the joy of olives and family-trusted recipes that have passed down generations. Having both grown up surrounded by olive trees and immersed in the Mediterranean diet and culture, their love of olives is deep rooted and evident in these inspired olive dishes. With over 40 recipes that will spark your imagination and awaken new taste sensations, explore unique yet delicious combinations, such as green olives with figs, orange and bay to more adventurous combinations such as black olives with wasabi, ginger and smoked salmon and green olives with manchengo, chorizo and melon.

 

“Cooking with olives can be fun and exciting, and we hope this book will inspire you in the kitchen and encourage you to create these quick, easy and delicious recipes at home for your loved ones.’

“Olives on their own are great as a tasty snack but when seasoned with new and inventive combinations of ingredients they can produce a true explosion of taste.”

–  Omar Allibhoy