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In this episode of SOURCED Guy ventures into Southern Spain in search of the country’s best known crop, olives. Known by the locals as “liquid gold,” olive oil is Southern Spain’s specialty and Guy uses both fresh olives and their oil to create a tapas feast fit for a local.
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RECIPES
Green Olive Tapenade
Ingredients:
1 cup green olives (pitted)
1 clove garlic (minced)
1tsp capers
½ chili (minced)
1 lemon zest
1/3 cup parsley (chopped)
1/4 cup extra virgin olive oil
Sourdough (sliced into fingers and toasted)
Method:
1. Using a sharp knife chop and mince olives into a fine paste then transfer into a bowl.
2. Add remaining ingredients mix and serve on toasted sourdough fingers.
Iberico Jamon Melon Skewers with Mint
Ingredients:
20 slices of Iberico Jamon
½ rock melon
3 peaches
1 bunch mint
1 tbsp olive oil
Black pepper
Skewers
Method:
1. Slice melon and peaches
2. Add jamon
3. Add mint
4. Skewer
5. Dress with olive oil
6. Season with Black pepper
Spanish Chorizo Tortilla
Ingredients:
1/4 cup extra virgin olive oil
150g chorizo (sliced)
3 cloves garlic (sliced)
3 red potatos, (peeled and sliced thinly)
1 chili (minced)
1 onion (sliced finely)
½ cup chopped parsley
8 eggs
Salt and pepper
Method:
1. In a pan on medium heat add olive oil then chorizo, garlic, onion and chilli. Cook till tender and fat is rendered, then pour into a bowl.
2. In the same pan add potato and fry till tender and golden, then add chorizo mix, back to the pan and toss.
3. Crack eggs into a bowl and whisk together with half the parsley, pour into pan, season with salt and pepper and give a little shimmy to coat all potatoes then turn heat to low and cook for 20 minutes till eggs set.
4. Pour out onto a chopping board, chop into wedges and garnish with parsley.