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A traditional humble product,that has past from generation to generation which is served at breakfast and appetizers. Olive La Prietas have become a true delicatessen for the most demanding palates.
When they are ripe they are picked and seasoned with red pepper, garlic and oregano. The garlic and pepper are wetted and then thbolives are added, the next day they are ready to eat.
"Prieta Olive attracts you for its special smell and taste which the seasoning gives it. Antonio Sánchez keeps to himself which spices and what proportion of each because in his Prieta olives even that detail counts for making them unique in the market."
Its origins go back to Phoenicians and they were used as currency payment along with saltings such as Serrano ham or salted tuna, and then once they are collected, the biggest sized fruit are salted consolidating the oil.
Olives are used as appetizers, to enrichen salads or as side dishes for lunch and dinners, but also as a star ingredient to prepare different dishes such as gratin Cod with potatoes, as Enrique Sánchez suggests this Wednesday (20.00h) on “Cometelo”