Spanish Olives – not just for summer
With its distinctive tastes and flavours, the humble Spanish table olive is a versatile ingredient that can be used all year round to create delicous gourmet meals; from scallops with glazed tomatoes and green beans sautéed with bacon and olives to Cod ‘esqueixada’ with olives.
 Cod ‘esqueixada’ with olives
Prep time: 20 minutes
Servings: 4
Ingredients
- 1 package of cherry tomatoes or salad tomatoes
- 300 grams of salt cod that has been soaked in water
- 200 grams of black ‘cacereña’ olives
- 1 red spring onion
- ½ red pepper
- ½ green pepper
- olive oil
- wine vinegar
- salt
Method
Wash all the vegetables. Cut the tomatoes in half. and cut the peppers and spring onion into julienne strips. Set them aside in a salad bowl with a bit of salt, oil and vinegar. The amount of salt will always depend on how the salty the cod is after you have soaked it.
Cut the cod into thin slices, place them in the bowl and mix with the olives, sprinkle with chopped parsley and keep in the refrigerator until serving time.
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 Scallops with glazed tomatoes and green beans sautéed with bacon and olives
Prep time: 30 minutes
Servings: 4
Ingredients
- 4 ripe tomatoes
- 1 sprig of thyme
- 400 grams of green beans
- 100 grams of bacon
- 8 scallops
- virgin olive oil
- 150 grams of black 'cacereña' olives
- Bicarbonate of soda
- salt /Maldon salt
- sugar
Method
Clean the scallops and set aside. Blanch the tomatoes, peel them, cut in half and remove the seeds. Place in a baking pan, sprinkle with salt and sugar and cover with a lot of olive oil. Bake in oven at 140º for 5-6 hours, turning them over every hour. Allow to cool and set aside.
Clean the green beans and cut in julienne strips. Boil in water with bicarbonate and let cool. In a frying pan with a bit of olive oil, sauté the spring onions, peeled and cut julienne-style, and the bacon cut in thin strips. Let simmer and add the green beans. Mix altogether and add a bit of virgin olive oil, add salt and let cool. Remove the pits from the olives, cover with olive oil, mash, season with salt and set aside.
Finishing touches: Sauté the scallops over strong heat and season with Maldon salt. Drain the tomatoes and place on plates, then place the green beans on top and atop this, the scallops. Add oil from the olives. Around this dish, a salad can be arranged.
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