Don’t save your olives for your martini. Spanish olives can be such more!
Spanish Olives – CanapÃƒÂ© Recipes
Queens in Blankets
Makes 16 canapÃƒÂ©s
16 Gordal (Queen) olives
8 slices Serrano ham
1 jar onion marmalade or similar store-bought chutney
- Empty the jar of onion marmalade/chutney into a piping bag, cut off the end and fill the centre of each olive.
- Halve the slices of Serrano ham lengthways.
- Roll each olive up in a strip of ham and place on a baking tray.
- Pan fry or bake in the oven at 200°C until evenly crisp.
- Serve warm.
Manzanilla, CrÃƒÂ¨me Fraiche and Spring Onion Filled Baby Potato Skins
Makes approx. 30 canapÃƒÂ©s
100g Manzanilla olives finely chopped
750g baby potatoes
50g salted butter, melted
100g crÃƒÂ¨me fraiche
3 spring onions
Salt & Pepper
- Pierce the baby potatoes all over with a toothpick before placing on a microwaveable plate.
- Microwave on full for 5 minutes, then turn over each potato and microwave for a further 5 minutes. Alternatively, boil your potatoes for 10-15 minutes until they are just starting to soften.
- Allow the potatoes to cool slightly before halving and spooning out the centres into a bowl, leaving a 5mm wall inside the skins.
- Place the skins cut side down on a baking tray and brush each one with olive oil and season.
- Bake at 200°C for 15-20 minutes until golden and crisp.
- In the meantime, mash the potato centres and combine with the crÃƒÂ¨me fraiche, melted butter, chopped olives and 2 finely sliced spring onions. Taste for seasoning.
- Turn over the potato skins and fill each one with the crÃƒÂ¨me fraiche and olive filling.
- Switch the oven to grill on high heat.
- Place the skins under the grill until bubbling and starting to brown.
- Remove and allow to cool slightly before arranging on your serving platter and garnishing with the remaining finely sliced spring onion and extra olives.
Mini Cheese Scones with Whipped Hojiblanca Olive Butter and Cranberry Jelly
Makes 32 canapÃƒÂ©s
For the scones:
60g chilled salted butter, cut into small cubes
200g self-raising flour
50g grated cheddar cheese
2 eggs (1 for eggwash)
2 tbsp milk
For the whipped olive butter:
100g Hojiblanca olives250g unsalted butter, at room temperature1 tsp ground sea salt1 tsp ground black pepper
16 Manzanilla olives, halved lengthways1 jar cranberry jelly
- Preheat your oven to 180°C (fan) and line a baking tray with parchment.
- In a large mixing bowl, rub together the self-raising flour and chilled butter cubes until a crumb consistency is achieved.
- Add in the grated cheese and continue to rub into the crumbly mix to make the cheese pieces smaller.
- Make a well in the centre before adding in 1 egg and the milk.
- Using a fork, start to bring the dough together, eventually taking over with your hands. Be careful not to overwork the dough.
- Tip out onto a floured surface and push out with your fingers until a 2 cm thickness is achieved.
- Cut out rounds using a 4cm cutter being mindful not to twist as you press down.
- Place the scones on the lined tray, bring the scraps of dough together and repeat steps 6 & 7 until all of the dough has been used.
- Lightly whisk the remaining egg in a small bowl with a fork and use a pastry brush to eggwash each scone.
- Bake for 10-15 minutes until risen and golden on top. Allow to cool.
- While the scones are baking, place the room temperature butter in a stand mixer or a large bowl if using an electric hand whisk.
- Whisk in the mixer or by hand until the butter is light and fluffy (approx. 5 minutes).
- Place the 100g of olives in a food processor and blend to a finely chopped consistency. This could also be done by hand.
- Fold the finely chopped olives into the butter, followed by the salt and pepper. Taste for seasoning.
- Halve the cooled cheese scones, then top each half with a generous helping of whipped butter, ½ tsp of cranberry jelly and an olive half.
- Arrange on your platter of choice and serve.
Recipe from Olives from Spain, more information and recipes can be found at www.olivesfromspain.uk