{"id":17364,"date":"2016-09-10T17:53:56","date_gmt":"2016-09-10T16:53:56","guid":{"rendered":"https:\/\/lovesharingfood.com\/olives-in-spain-sourced\/"},"modified":"2016-09-10T17:53:56","modified_gmt":"2016-09-10T16:53:56","slug":"olives-in-spain-sourced","status":"publish","type":"post","link":"https:\/\/lovesharingfood.com\/olives-in-spain-sourced\/","title":{"rendered":"Olives in Spain | SOURCED"},"content":{"rendered":"<p>[ad_1]<br \/>\n<iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/twV8n_nz1Iw\" frameborder=\"0\" allowfullscreen><\/iframe><br \/>\n[ad_2]<\/p>\n<p>In this episode of SOURCED Guy ventures into Southern Spain in search of the country&#8217;s best known crop, olives.  Known by the locals as &#8220;liquid gold,&#8221; olive oil is Southern Spain&#8217;s specialty and Guy uses both fresh olives and their oil to create a tapas feast fit for a local.<\/p>\n<p>Learn more about Bondi Harvest and stay up to date with all their adventures: <\/p>\n<p>Facebook: https:\/\/www.facebook.com\/BondiHarvest<br \/>\nTwitter: @bondiharvest<br \/>\nWebsite: http:\/\/bondiharvest.com\/<br \/>\nInstagram: @bondiharvest<\/p>\n<p>RECIPES<br \/>\nGreen Olive Tapenade<\/p>\n<p>Ingredients:<br \/>\n1 cup green olives (pitted)<br \/>\n1 clove garlic  (minced)<br \/>\n1tsp capers<br \/>\n\u00bd chili (minced)<br \/>\n1 lemon zest<br \/>\n1\/3 cup parsley (chopped)<br \/>\n1\/4 cup extra virgin olive oil<br \/>\nSourdough  (sliced into fingers and toasted)<\/p>\n<p>Method:<br \/>\n1. Using a sharp knife chop and mince olives into a fine paste then transfer into a bowl.<br \/>\n2. Add remaining ingredients mix and serve on toasted sourdough fingers. <\/p>\n<p>Iberico Jamon Melon Skewers with Mint<\/p>\n<p>Ingredients:<br \/>\n20 slices of Iberico Jamon<br \/>\n\u00bd rock melon<br \/>\n3 peaches<br \/>\n1 bunch mint<br \/>\n1 tbsp olive oil<br \/>\nBlack pepper<br \/>\nSkewers <\/p>\n<p>Method:<br \/>\n1. Slice melon and peaches<br \/>\n2. Add jamon<br \/>\n3. Add mint<br \/>\n4. Skewer<br \/>\n5. Dress with olive oil<br \/>\n6. Season with Black pepper <\/p>\n<p>Spanish Chorizo Tortilla<\/p>\n<p>Ingredients:<br \/>\n1\/4 cup extra virgin olive oil<br \/>\n150g chorizo (sliced)<br \/>\n3 cloves garlic (sliced)<br \/>\n3 red potatos, (peeled and sliced thinly)<br \/>\n1 chili (minced)<br \/>\n1 onion (sliced finely)<br \/>\n\u00bd cup chopped parsley<br \/>\n8 eggs<br \/>\nSalt and pepper <\/p>\n<p>Method:<br \/>\n1. 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.<br \/>\n2. In the same pan add potato and fry till tender and golden, then add chorizo mix, back to the pan and toss.<br \/>\n3. 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.<br \/>\n4. Pour out onto a chopping board, chop into wedges and garnish with parsley.<\/p>\n<p><a href=\"https:\/\/www.youtube.com\/watch?v=twV8n_nz1Iw\" target=\"_blank\" rel=\"nofollow noopener\">source<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>[ad_1] [ad_2] In this episode of SOURCED Guy ventures into Southern Spain in search of the country&#8217;s best known crop, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":17365,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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[ad_2] In this episode of SOURCED Guy ventures into Southern Spain in search of the country&#8217;s best known crop, 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