Brindisa Bellota 75% Iberico Ham Kit
100% Iberico Hand-Carved Ham
Cooking Chorizo
Freshly Sliced Charcuterie
Truffle Manchego
Galmesan Wedge
Beech Smoked Anchovies
Perello Manzanilla "Martini" Olives
Apple Cider Vinegar
Perello Chickpeas
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Celebration Hamper
Sherry
Sparkling Cava for Christmas
Perello Olives
Navarrico Butter Beans
READY IN
95 mins
COOKING TIME
90 mins
PREP TIME
5 mins
SERVES
4 (as a side dish)
ingredients
- 300g cherry tomatoes
- 2 garlic cloves, skin on
- 3 oregano sprigs, leaves picked (reserve a few leaves for decoration)
- 5 tbsp Brindisa North & South extra virgin olive oil
IN STOCK - Salt and coarse black pepper
- 1 Jar Judion butter beans, drained
IN STOCK - 1/3 jar Empeltre black olives
IN STOCK - Chilli and garlic oil
IN STOCK Method:
- Place the cherry tomatoes in an ovenproof dish with the garlic cloves, oregano and olive oil. Season with salt and pepper and roast for 90 mins at 150°C, stirring a couple of times.
- Remove the tomatoes from the oven and crush the garlic into the juices. Stir through the butter beans and black olives. Drizzle with the chili garlic oil and add decorate with the reserved oregano leaves. Serve at room temperature with crusty bread.
Little Tip: Try La Barca Smoked Olive oil to create a smoky flavour profile.
ingredients
- 300g cherry tomatoes
- 2 garlic cloves, skin on
- 3 oregano sprigs, leaves picked (reserve a few leaves for decoration)
- 5 tbsp Brindisa North & South extra virgin olive oil
IN STOCK - Salt and coarse black pepper
- 1 Jar Judion butter beans, drained
IN STOCK - 1/3 jar Empeltre black olives
IN STOCK - Chilli and garlic oil
IN STOCK 
