Olivo NZ


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