Vicky Hayward

NEW ART of COOKERY

by JUAN ALTAMIRAS

A Spanish Friar’s Kitchen Notebook
  • The author
  • Book
  • Videos
  • CHEFS
  • Blog/News
  • PHOTOGALLERIES
  • RADIO &c.
  • RECIPES
  • Reviews
  • Thanks
  • Home
  • OLIVE MARINADES

OLIVE MARINADES

MARINATED OLIVES-1

Every so often during Spain’s olive-harvesting season a bagful of raw green, purplish or black fruit reaches the hands of cooks who are keen to marinade olives at home, or they even make their way up to northern European markets in search of gourmet buyers. In either case New Art’s adobos for olives are ideal to use since Altamiras covers the entire preparation process from soaking the fruit to remove its bitterness to preserving it in flavoured brine. One of his flavour variations – a mix of fennel, bay, thyme, orange skins and garlic – is recognisably close to today’s marinades, but my favourite is his spiced, sweet and salt mix with cloves, cinnamon, thyme, pepper, lemon slices, saffron, bay and olive leaves. Quality spices and a mild marine or rock salt are key to give a subtle flavoured salinity that allows the spices to speak loud. Dry spices can be left in the adobo, but leaves, rinds and fresh herbs should all be removed after a day or two. If you don’t have raw olives you can also aromatise brined ones this way, first soaking off the existing salt. I prepare and marinade them for at least a fortnight in the fridge to serve to a crowd alongside olive-oil fried almonds and Jerez’s generoso or palo cortado wines: the combination gives a rare chance to sample wine and food unchanged in flavour over hundreds of years.

MARINATED OLIVES-2
new art of cookery

MORE RECIPES >

Visit the website for the Spanish edition

THE AUTHOR OF THE BOOK, ITS GUEST COOKS, PUBLISHERS AND COLLABORATORS, AND THIS WEBSITE HAVE NO ASSOCIATIONS WITH SPONSORED AND PRIVATE ARAGONESE COMMERCIAL VIDEOS, ADVERTORIAL, WEBS AND PODCASTS ADVERTISING ARAGONESE PRODUCTS, CLIENTS AND TOURISM .

WEB BUILT & ENGINEERED BY IRONBACK SOFTWARE. DESIGN BY JUANJO TEJADO IN COLLABORATION WITH VICKY HAYWARD. The book's contents are registered UNDER THE LPI C. 2007, 2010, 2014. BOOK C. 2017. ALL WRITING & PHOTOGRAPHY BY VICKY HAYWARD © 2017-2019, UNLESS CREDITED VIA PERMISSIONS.

CONTACT | Privacy and Cookie Policy.

You can find me on: www.vickyhayward.es or

or
www.andrewnurnberg.com

Cookies used by Vicky Hayward and www.newartofcookery.com are designed to enhance visitors' experience, but they do not collect personal data; please click on the "Privacy and Cookie Policy" button for more information. OKPrivacy and cookie policy