Black-olives-anchovy-and-rosemary

To support the Olive It! campaign the acclaimed chef José Pizarro has created a number of delicious recipes that incorporate olives.


Sautéed girolles, black olives and thyme

Ingredients

125g black olives
2 tbsp extra virgin olive oil
1 small shallot, finely chopped
1 clove of garlic, finely chopped
75g small whole girolles, cleaned
2 sprigs thyme
Salt
Freshly ground black pepper

Method

  1. In a frying pan, heat the oil and fry the shallots over a medium heat for a minute or two until they soften but don’t colour

  2. Lower the heat a little then add the garlic and the girolles and cook for three minutes before adding the olives and the thyme

  3. Cook for a few minutes before seasoning with salt and black pepper.

  4. Pour into a serving bowl and serve warm


Chicken stew with tomatoes, chorizo and black olives

Chicken-stew-with-tomatoes-chorizo-and-black-olives

Serves 4

Ingredients

100g black olives
1kg chicken breast and thigh meat, cut into 2cm cubes
Sea salt flakes and freshly ground black pepper
4tbs olive oil
200ml red wine
2 medium onions, chopped
6 garlic cloves, finely chopped
125g chorizo sausage, chopped
2 tsp bitter-sweet pimento
2 tbsp tomato puree
1 can 400g chopped tomatoes
300ml chicken stock
The leaves from 3 large sprigs thyme
2 bay leaves
3tbs sherry vinegar
1tsp sugar
2tbs chopped flat parsley

Method

  1. Season the chicken with salt and pepper. Heat 2 tablespoons of oil in a large casserole and brown the chicken in batches until nicely browned, set-aside in a bowl

  2. Add another 2 tablespoons of oil to the pan with the onions and fry gently for 15 minutes until very soft and lightly browned. Add the garlic and chorizo and fry for 2-3 minutes more. Add the wine to the pan and as it bubbles up, scrape the base of the pan with a wooden spoon to release all the caramelized juices

  3. Stir in the pimento and cook for 1 minute, then add the tomato puree, the tomatoes, chicken stock, thyme and bay leaves. Season with salt and pepper, cover and simmer gently for 30mins.  Add the chicken to casserole and cook for another 10mins

  4. Put the sherry vinegar and caster sugar into a small pan and boil until reduced to 1 tablespoon. Stir it into the casserole with the olives then simmer for another 10 minutes leaving it uncovered if the liquid needs to reduce a bit more

  5. Add more seasoning if required and finish with the parsley


Gordal olives stuffed with anchovies and marinated in olive oil, lemon zest & oregano

Ingredients

250g Gordal olives, pitted
30g tinned anchovies, drained of oil and cut in half
2 tsp strips lemon zest
½ tsp dried oregano
2 tbsp extra virgin olive oil
Freshly ground black pepper

Method

  1. Roll up the anchovies and stuff a half into each olive

  2. In a bowl, add the lemon zest, oregano, olive oil and black pepper and gently toss through

  3. Marinate for at least 2 hours before serving


Black and green olives, sun-dried tomato and chorizo

Black-and-green-olives-sun-dried-tomato-and-chorizo

Ingredients

75g black olives
75g green olives
30g sun-dried tomatoes, drained of oil and cut into strips
75g cured chorizo, cut into 1cm cubes
Freshly ground black pepper

Method

  1. Mix all the ingredients together and season with the pepper to taste

  2. Serve immediately


Black olives, anchovy, orange and rosemary

Black-olives-anchovy-and-rosemary

Ingredients

150g black olives
30g tinned anchovies, drained of oil and halved
1 medium orange, peeled and segmented
4-5 small sprigs rosemary
Freshly ground black pepper

Method

  1. Mix the olives, anchovies, orange and rosemary together and leave to marinate for 2-3 hours

  2. Season with a little pepper before serving


José Pizarro restaurants

Jose on Bermondsey Street

José (sherry and tapas bar), 104 Bermondsey Street, London SE1 3UB

Pizarro, 194 Bermondsey Street, London SE1 3TQ

www.pizarrorestaurant.com

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