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
20 min
COOKING TIME
PREP TIME
20 min
SERVES
Serves 10
ingredients
- 1 heaped tsp Brindisa Empeltre black olive paste
IN STOCK - 1⁄2 tsp capers in vinegar, drained
IN STOCK - 70g pitted Gordal spicy pitted olives, drained
IN STOCK - Zest from 1/2 lemon
- ¼ clove garlic, crushed
- ½ tsp Valdespino sherry vinegar
- 1 tbsp extra virgin olive oil
IN STOCK - 2 red chicory bulbs, trimmed and leaves separated
- 118g can La Brujula Sardines
IN STOCK - Sliced Gordal olives
IN STOCK - Galmesan cheese, grated
- Flat leaf parsley leaves, chopped
Method
- Place the black olive paste, capers, olives, lemon zest, garlic, vinegar, and olive oil in the bowl of a food processor. Add a good grind of black pepper and blitz to a chunky consistency. Taste and adjust seasoning as required. You can also finely chop everything by hand.
- Trim the base and separate the chicory leaves. Place a teaspoon of the tapenade mix into each one and top with a sardine.
- Place on a serving dish and sprinkle with extra lemon zest, plenty of chopped parsley, sliced olives and a drizzle of olive oil. Finally, grate over Galmesan cheese and add a grind of black pepper.
ingredients
- 1 heaped tsp Brindisa Empeltre black olive paste
(each)
IN STOCK - 1⁄2 tsp capers in vinegar, drained
IN STOCK - 70g pitted Gordal spicy pitted olives, drained
IN STOCK - Zest from 1/2 lemon
- ¼ clove garlic, crushed
- ½ tsp Valdespino sherry vinegar
- 1 tbsp extra virgin olive oil
IN STOCK - 2 red chicory bulbs, trimmed and leaves separated
- 118g can La Brujula Sardines
IN STOCK - Sliced Gordal olives
IN STOCK - Galmesan cheese, grated
- Flat leaf parsley leaves, chopped
