Food Ideas - Olivo Extra Virgin Olive Oil Food Ideas will take each of our oils and make suggestions. If you have visited the grove, you may remember these. I am always interested in how you use our oils so please let me know. Salmorejo de Cordoba An easy, spectacular Spanish gazpacho   Serves 6 and you can stretch it to 8   3 eggs 1 kg ripe tomatoes – red and soft 6 cloves garlic 300g white bread 3/4 cup Olivo extra virgin olive oil 4 tablespoons sherry vinegar (balsamic works as well) 150g smoked ham/proscuitto or jamon Sea salt   Boil eggs for 10 minutes, then plunge in to cold water and peel. Wash and dry tomatoes, cut out stalks and cut into quarters. Peel garlic, crush with a pinch of sea salt in a mortar and pestle. Put garlic into a blender, add tomatoes and process. Chop the bread roughly. Moisten with water and crush with a fork. Put bread into the blender with the tomatoes. The mixture should be a smooth pink puree. Add oil and vinegar and season to taste. Garnish with quartered eggs and strips of ham Olivo extra virgin olive oil Caroline sent in this recipe:   Appetiser Mainland special reserve feta, crumbled or cubed in a small dish Green peppercorns (in brine) sprinkled over Olivo extra virgin poured over.   Eat with a tiny spoon, Caroline said that they started with toothpicks but you don’t get enough oil.   And of course, serve with a glass of wine!   Soup This fits into my criteria of quick, easy and spectacular. With thanks to Dish magazine   Ajo Blanco – Almond Gazpacho At its best with the consistency of thick cream and made a day ahead   200g blanched raw almonds 2 cloves garlic, peeled 1 teaspoon sea salt 200g white bread, soaked in water 1 cup extra virgin olive oil 4 tablespoons sherry vinegar 800ml – 1 litre cold water 50ml extra virgin olive oil to garnish 1 honeydew or rock melon   Place the almonds, garlic, and salt into a food processor and process until finely ground. Drain the bread, add to the almonds and mix until you have a thin paste. With the motor running, slowly drizzle in the olive oil until the consistency is like mayonnaise. Add the vinegar and begin to thin the gazpacho with cold water until it is like thick cream.   Refrigerate for several hours until it is nicely chilled, preferably overnight.   Cut the melon in half and scoop out the seeds. Use a melon baler to scoop out the flesh to make little melon balls. Place in a bowl, cover with plastic wrap and chill.   To serve, place a melon ball in the bottom of a shot glass, pour over the gazpacho and drizzle with a few drops of extra virgin olive oil on top to garnish. Serve immediately.     Makes approximately 1.5 litres