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Olives In Spain

Olives In Spain

Sourced - Sn 1/Ep 5Sourced - Sn 1/Ep 5

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Guy takes a trip to Southern Spain to sample their specialty, olives.

Green Olive Tapenade

Ingredients

  • 1 cup green olives (pitted)

  • 1 clove garlic (minced)

  • 1 teaspoon capers

  • 1/2 chili (minced)

  • 1 lemon zest

  • 1/3 cup parsley (chopped)

  • 1/4 cup extra virgin olive oil

  • Sourdough (sliced into fingers and toasted)

Instructions

  1. Using a sharp knife chop and mince olives into a fine paste then transfer into a bowl.

  2. Add remaining ingredients mix and serve on toasted sourdough fingers.

Iberico Jamon Melon Skewers with Mint

Ingredients

  • 20 slices of Iberico Jamon

  • 1/2 rock melon

  • 3 peaches

  • 1 bunch mint

  • 1 tablespoon olive oil

  • Black pepper

  • Skewers

Instructions

  1. Slice melon and peaches

  2. Add jamon

  3. Add mint

  4. Skewer

  5. Dress with olive oil

  6. Season with Black pepper

Spanish Chorizo Tortilla

Ingredients

  • 1/4 cup extra virgin olive oil

  • 150 grams chorizo (sliced)

  • 3 cloves garlic (sliced)

  • 3 red potatos, (peeled and sliced thinly)

  • 1 chili (minced)

  • 1 onion (sliced finely)

  • 1/2 cup chopped parsley

  • 8 eggs

  • Salt and pepper

Instructions

  1. 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.

  2. In the same pan add potato and fry till tender and golden, then add chorizo mix, back to the pan and toss.

  3. 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.

  4. Pour out onto a chopping board, chop into wedges and garnish with parsley.

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Transcript

- Okay, so we've made our way to Baeza. It's built on these beautiful set of Roman ruins and you know what, there's a party going on this weekend. So, it's a perfect excuse for me to drink red wine, taste some olive oil, and eat a lot of tapas. So let's go check it out. Okay guys, I'm Guy Turland from Bondi Harvest and we're here to journey to discover the source of ingredients we use in every day cooking. We're here to find the people, the places, the land that produces the vibrant flavors that we eat everyday. So we've come to Spain in search of some of the world's most amazing olives and olive trees. We're gonna search the groves. I mean some of these trees are over 150 years old. So come with me and let's go discover the source. Baeza is a agricultural hub, it's known for its olive oil. Some of the world's best olives comes from this area. Supposedly this place has over 60 million olive trees and that's crazy, 60 million is a mind-blowing number. It's said that olives were brought to Spain over 3000 years ago, and that some of these olive trees, in this area, are over a thousand years old. So I've got a little secret, I'm actually obsessed with Spanish food and tapas. And the heart to you know all good tapas and Mediterranean food is good quality olive oil. So I'm super excited to be here. So let's go meet Rosa, she's gonna show us around. I'm gonna taste some of her fine olive oils. Hola. - [Rosa] Hola. Good morning. Welcome to our estate. - [Guy] How beautiful is this? Thank you so much. - [Rosa] Oh yes. - [Guy] How long has your family been here, tending to these olive groves and planting the trees? - We have been doing this for the last two centuries, two centuries and a half. - Two centuries? - [Rosa] Yes. - Wow. - [Rosa] So now you see that they are just growing. - [Guy] So when are these ready for harvest? - [Rosa] Those are going to be ready on November. - [Guy] Okay, how much oil would one to the olive whole? - [Rosa] 11 percent of the weight. - So 11 percent of the weight is oil itself. - It's just that. - [Guy] Okay, wow! I didn't expect to see that much really. - [Rosa] Yes if we wait until the end of the harvest, it will come to 22 percent. - [Guy] Wow, this region produces like most of Spain's olive oil is that right? - [Rosa] 80 percent of Spanish olive oil. - 80 percent? - [Rosa] Yes. - In one region? - [Rosa] Yeah, one region, this is everything. You see the sea of trees, I mean everything is here. Jaén's the main heart of the olive oil around the world. There's no other place in the world. - [Guy] That produces this much? - Like this region. - I'm excited to taste some of the olive oil. - Oh yeah, absolutely, I would love to. - Yeah, yeah, teach me how to taste it properly. - Yes, over do it. - Like professional. Right so we're gonna do olive oil tasting? - Yes, Everything is out of harvest, so we do the harvest very early so when the olives are green, still green and it's going to give us all the flavor, it's going to be very tasty. This is Arbequina, take it and see the color, and see it's beautiful, gold, and green, etc. If it's very cold, you have to warm a little bit the olive oil because it's a fat, it's a grease so it's need of start telling you things. A little bit of hot so you put it like this. - With your hands around it? - [Rosa] Yes like this. - It opens the aromas, the flavors. - Exactly, that's why it's very important that first you get your nose, because it's going to give you more information than your mouth. - Yeah, completely. - [Rosa] Always. - [Guy] Alright, so the next ones. - {Rosa] You'll see that it's greener. - [Guy] Yeah it's a lot darker. - [Rosa] The Picual is another type of olive, and its going to be quite different, the taste is going to be different. - [Guy] Its a bit stronger, - [Rosa] Yes. - [Guy] Another side of the palette. - [Rosa] Yes, exactly - [Guy] Mmm. - [Rosa] This is a Royal, the color is more gold, - Yeah, look at the color. - [Rosa] Because its a type, and then I want you to look for the artichoke, - [Guy] Oh, wow. - And green banana skin and fresh grass. - So, its gonna be quite earthy, - A little bit. - [Guy] Yeah, completely. Thanks for teaching me, I mean I was blind until now. - [Rosa] Different type of olive is going to give you different flavor and you can use it on different things. - [Guy] In desserts or have you used this with chocolate? - [Rosa] Yes, with desserts like chocolate and sea salt and with ice cream of chocolate. Its going to be amazing, it so good - I'm definitely going to do that. - I would encourage you to do it. - Thank you, chef - [Rosa] Its like an adventure, we're learning so much. - Alrighty, so we're gonna cook up a few different tapas dishes, its gonna be tasty. We're gonna share it, we're gonna have a few glasses of wine, and we're doing it on top of a castle, looking over some of the most beautiful olive groves I've ever seen in my life. So, the first dish is just gonna be a nice beautiful tomato salad, and its gonna go nice with chunky wedges, and then just go straight down into some chunks, and that way, we've got all these sexy different shapes, different sizes, its gonna look so sexy on our plate. Alright, so the next step is a good hit of quality olive oil, you want the flavors to match so, tomato aromas from olive oil matching with fresh, in season tomatoes. Some sea salt, a big pinch, a hit of some oregano in there too, good crack of black pepper, give it a good mix, on the plate, and you can straightaway see what I mean with all the different shapes, different sizes. How awesome does that look? Our next dish is just a super simple tapenade. So, some garlic, good quality olives, some lemon rind, so important to zest over your bowls because all the oils actually end up going in there, and the amount of oil that's in a lemon is ridiculous. Now its olive oil time so straight in there, good glug. So we're gonna slice up some sourdough, just add a little bit to your toast, smear it on, and then just lay one of these delicious white anchovies on top, and that's it, super simple, super delicious, full of flavor. Dish number two, done and dusted. Our third dish is chorizo tortilla, so its some potatoes, its garlic, its chile, its all these beautiful local chorizo. The first step is to render down the chorizo, add some garlic, some chile, some finely sliced potatoes. I'm going to use a mandolin, a few eggs, this is going to bind all these ingredients together. Okay, so that's ready to go, its cooked all the way through, now its time to flip it out, and see if its stuck or not. The moment of truth, Its got, how do you say it? - [Man] Chorizo, - [Guy] Yeah, you do. - [Woman] Chorizo. - I'm going to say the second most famous thing to come from Spain, obviously first is olive oil. Third most famous, then its women, then come on right? So, that's what we're gonna do, we're gonna add a bit of melon with it, and some fruit, and its going to be delicious. You could do fig, yeah, delicious, figs would be great actually, but we're doing melons. So its really simple, we're not messing around. Slice up some melon in some cool shapes. So I'm gonna cut it straight down the center, I actually might cut it into fourths, or wedges, and then what we're gonna do is slice up some peaches in some cool shapes as well, and then we're just gonna lay the ham one on top, and then we're just gonna add some parsley or mint, and then a hit of olive oil, and its just gonna work really well. - [Man] Muy bueno, - [Woman] Muy bueno, - Good job! - [Guy] Take some for sure, if I can get enough. - [Girl] Gracias, yeah, - [Man] Good job, - [All] Cheers! - [Guy] That was delicious, its time for some chocolate gelati, and not that this needs it, but because of Rosa's recommendations we're going to hit it with a bit of olive oil, a pinch of sea salt. Really works, really works, that's delicious. Alright, for you - [Girl] Gracias, - Yes, thank you! - [Guy] Its the spiked oil with a pinch of salt. - [All] Wow! - Very good. - [Guy] Delicious. - Yes, very good, amazing. - Buenisimo, - [Rosa] Super bueno! - [All] Super bueno! - Its been my pleasure, we are delighted, - Thank you for having me! - we hope to see you very very soon! - Now how do I say goodbye properly? - Okay, say goodbye, - [Guy] How do I say, - Adios, hasta luego - [Guy] Adios, hasta luego. - Hasta luego, - [Guy] In one go. Adios, hasta luego!

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