{"id":11409,"date":"2018-10-05T10:26:36","date_gmt":"2018-10-05T10:26:36","guid":{"rendered":"http:\/\/escamilla.marketingguay.es\/?p=1437"},"modified":"2022-05-25T08:25:56","modified_gmt":"2022-05-25T08:25:56","slug":"5-recetas-faciles-para-el-verano-con-aceitunas-moradas","status":"publish","type":"post","link":"https:\/\/escamilla.es\/de\/5-recetas-faciles-para-el-verano-con-aceitunas-moradas\/","title":{"rendered":"5 einfache Sommerrezepte mit lila Oliven"},"content":{"rendered":"

[vc_row css_animation=\u00bb\u00bb row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbfull_width\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb][vc_column][vc_column_text]Con el buen tiempo las reuniones de amigos aumentan y los Vorspeisen<\/a> geteilt werden, wachsen exponentiell. Hier ist die unbestrittene K\u00f6nigin die Olive<\/strong>. No obstante, hay veces que la cita te sorprende y en poco tiempo hay que preparar algo rico, f\u00e1cil de hacer, sorprendente y que guste a todos. \u00bfPero qu\u00e9 cocinar? Por ello, para que no haya problemas, aqu\u00ed te ofrecemos cinco recetas f\u00e1ciles con aceitunas moradas para el verano.[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbfull_width\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb][vc_column][vc_column_text]<\/p>\n

Violette Oliven: der beste Ersatz f\u00fcr eine \u00dcberraschung in Ihren Gerichten<\/strong><\/h2>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbfull_width\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb][vc_column][vc_column_text]Combinar las aceitunas moradas con otros alimentos puede parecer misi\u00f3n imposible. Al principio puede ser dif\u00edcil debido a que a todo el mundo no le gusta su fuerte sabor, \u00e1cido y amargo; pero, afortunadamente, esto puede ser m\u00e1s f\u00e1cil si pruebas a sustituir condimentos de gran sabor, como las alcaparras y los pepinillos, por este tipo de olivas. As\u00ed mismo, esta variedad es perfecta para acompa\u00f1ar quesos suaves, como la mozzarella o el queso en crema \u00a1El resultado no te dejar\u00e1 indiferente!<\/p>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbfull_width\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb][vc_column][vc_column_text]<\/p>\n

Mit Parmesan gef\u00fcllte Tulpen mit Salat und lila Oliven<\/h2>\n

[\/vc_column_text][vc_column_text]<\/p>\n

ZUTATEN TULPEN MIT PURPELEN OLIVEN (f\u00fcr 8 pxa)<\/h3>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbfull_width\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb][vc_column width=\u00bb1\/2″][vc_single_image image=\u00bb1326″ img_size=\u00bbfull\u00bb alignment=\u00bbcenter\u00bb qode_css_animation=\u00bb\u00bb][\/vc_column][vc_column width=\u00bb1\/2″][vc_column_text]<\/p>\n

- 300 g geriebener Parmesan<\/h3>\n

- Zwei gelbe Paprikaschoten<\/p>\n

- 2 Fr\u00fchlingszwiebeln<\/p>\n

- Zwei Knoblauchzehen<\/p>\n

- 200 g von violette Oliven<\/a>\u00a0(bereits entbeint)<\/p>\n

- 2 Tomaten<\/p>\n

- Wei\u00dfweinessig<\/p>\n

- Salz und Pfeffer<\/p>\n

– 4 cucharadas de aceite de oliva[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbfull_width\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb][vc_column][vc_column_text]<\/p>\n

ZUBEREITUNG VON TULPEN MIT VIOLETTEN OLIVEN<\/h3>\n
    \n
  1. Zuerst schmelzen Sie 38 g geriebenen K\u00e4se. Sobald er geschmolzen ist, den Boden der Pfanne in kaltes Wasser tauchen und abk\u00fchlen lassen. Die K\u00e4seplatte auf der anderen Seite backen. Sobald sie fertig ist, in eine Sch\u00fcssel legen, so dass sie die Form einer Schale annimmt.<\/li>\n
  2. Schneiden Sie die Zwiebeln in Scheiben. Mit den Paprikaschoten und Tomaten ebenso verfahren, aber diesmal in Streifen.<\/li>\n
  3. Dann die beiden Knoblauchzehen hacken und mit dem Essig, Salz und Pfeffer vermischen. Das zuvor gehackte Gem\u00fcse hinzuf\u00fcgen.<\/li>\n
  4. Zum Schluss die Tulpen herausnehmen und mit dem Salat f\u00fcllen.<\/li>\n<\/ol>\n

    [\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbfull_width\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb][vc_column][vc_column_text]<\/p>\n

    Schmetterlingssalat mit Champignons<\/h2>\n

    [\/vc_column_text][vc_column_text]<\/p>\n

    ZUTATEN F\u00dcR SALAT MIT PURPELLIVEN (f\u00fcr 8 Personen)<\/h3>\n

    [\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbfull_width\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb][vc_column width=\u00bb1\/2″][vc_column_text]- 500 gr de mariposas<\/p>\n

    - 2 gelbe und 2 rote Paprikaschoten<\/p>\n

    - 4 Stangen Staudensellerie<\/p>\n

    - 250 g kleine Champignons<\/p>\n

    - 300 g Thunfisch in \u00d6l<\/p>\n

    - 1 Teel\u00f6ffel Senf<\/p>\n

    - 100 ml \u00d6l<\/p>\n

    - 3 Knoblauchzehen<\/p>\n

    - 4 hartgekochte Eier<\/p>\n

    - 200 g violette Oliven<\/p>\n

    - 2 Tomaten<\/p>\n

    - 1 Teel\u00f6ffel Senf<\/p>\n

    - Wei\u00dfweinessig<\/p>\n

    - Salz und Pfeffer<\/p>\n

    - 100 ml Oliven\u00f6l<\/p>\n

    – 2 cucharadas de perejil picado[\/vc_column_text][\/vc_column][vc_column width=\u00bb1\/2″][vc_empty_space height=\u00bb80px\u00bb][vc_single_image image=\u00bb1329″ img_size=\u00bbfull\u00bb alignment=\u00bbcenter\u00bb qode_css_animation=\u00bb\u00bb][\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbfull_width\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb][vc_column][vc_column_text]<\/p>\n

    ZUBEREITUNG VON SALAT MIT VIOLETTEN OLIVEN<\/h3>\n
      \n
    1. Zu Beginn die Nudeln kochen. In der Zwischenzeit die Champignons und das Gem\u00fcse (die Paprika in Streifen und den Sellerie in Scheiben) schneiden.<\/li>\n
    2. Au\u00dferdem den Essig mit dem Senf verr\u00fchren und Salz, Pfeffer und \u00d6l hinzuf\u00fcgen. Den Knoblauch sch\u00e4len und, nachdem Sie die Eier in sehr kleine St\u00fccke geschnitten haben, in die So\u00dfe geben.<\/li>\n
    3. Dann die Oliven entkernen und in Scheiben schneiden.<\/li>\n
    4. Zum Schluss alle Zutaten in einer Salatsch\u00fcssel vermengen. 30 Minuten durchziehen lassen und schon ist er servierfertig!<\/li>\n<\/ol>\n

      [\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbfull_width\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb][vc_column][vc_column_text]<\/p>\n

      Kichererbsenmousse mit Gurke und Oliven<\/h2>\n

      [\/vc_column_text][vc_column_text]<\/p>\n

      ZUTATEN PURPLE OLIVE MOUSSE (f\u00fcr 8 pxa)<\/h3>\n

      [\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbfull_width\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb][vc_column width=\u00bb1\/2″][vc_column_text]- 500 gr de garbanzos secos<\/p>\n

      - 4 Knoblauchzehen<\/p>\n

      - 200 g violette Oliven (bereits entkernt)<\/p>\n

      - 2 B\u00fcschel Petersilie<\/p>\n

      - 150 g wei\u00dfer Sesam<\/p>\n

      - Salz und Pfeffer<\/p>\n

      - 1 Essl\u00f6ffel s\u00fc\u00dfes Paprikapulver<\/p>\n

      - 80 ml Oliven\u00f6l<\/p>\n

      - Eine halbe Gurke<\/p>\n

      – El zumo de 1 lim\u00f3n[\/vc_column_text][\/vc_column][vc_column width=\u00bb1\/2″][vc_single_image image=\u00bb1332″ img_size=\u00bbfull\u00bb alignment=\u00bbcenter\u00bb qode_css_animation=\u00bb\u00bb][\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbfull_width\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb][vc_column][vc_column_text]<\/p>\n

      ZUBEREITUNG DER VIOLETTEN OLIVENMOUSSE<\/h3>\n
        \n
      1. Zuerst die Kichererbsen am Vorabend einweichen. Am n\u00e4chsten Tag die Kichererbsen bei mittlerer Hitze etwa 1 Stunde lang kochen, dann herausnehmen und abk\u00fchlen lassen. In ein Sieb sch\u00fctten und abtropfen lassen.<\/li>\n
      2. Anschlie\u00dfend sch\u00e4len und hacken Sie den Knoblauch. Danach zusammen mit einigen Bl\u00e4ttern Petersilie, den Kichererbsen, Zitronensaft, Paprika, Sesam, Salz, Pfeffer und \u00d6l zerdr\u00fccken.<\/li>\n
      3. Zum Schluss das P\u00fcree servieren und mit Gurkenscheiben und Oliven garnieren.<\/li>\n<\/ol>\n

        [\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbfull_width\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb][vc_column][vc_column_text]<\/p>\n

        Mozzarella-H\u00e4ppchen mit Tomate, Basilikum und lila Oliven<\/h2>\n

        [\/vc_column_text][vc_column_text]<\/p>\n

        ZUTATEN PURPLE OLIVES BOCADITOS (f\u00fcr 20 St\u00fcck)<\/h3>\n

        [\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbfull_width\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb][vc_column width=\u00bb1\/2″][vc_empty_space height=\u00bb10px\u00bb][vc_single_image image=\u00bb1335″ img_size=\u00bbfull\u00bb alignment=\u00bbcenter\u00bb qode_css_animation=\u00bb\u00bb][\/vc_column][vc_column width=\u00bb1\/2″][vc_column_text]- 200 gr de queso crema<\/p>\n

        - 1 Essl\u00f6ffel Zitronensaft<\/p>\n

        - 2 Essl\u00f6ffel gehacktes Basilikum<\/p>\n

        - Salz und Pfeffer<\/p>\n

        - 5 Tomaten<\/p>\n

        - 1 Zucchini<\/p>\n

        - 375 g Mozzarella-K\u00e4se<\/p>\n

        - 1 Baguette<\/p>\n

        - 4 Essl\u00f6ffel Balsamico-Essig<\/p>\n

        - 4 Essl\u00f6ffel Oliven\u00f6l<\/p>\n

        – 250 gramos de aceitunas moradas[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbfull_width\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb][vc_column][vc_column_text]<\/p>\n

        ZUBEREITUNG VON SANDWICHES MIT SCHWARZEN OLIVEN<\/h3>\n
          \n
        1. Zuerst den Frischk\u00e4se mit dem Zitronensaft und dem gehackten Basilikum vermischen und mit Salz und Pfeffer w\u00fcrzen.<\/li>\n
        2. Dann den Backofen auf 200\u00ba vorheizen. W\u00e4hrenddessen die Tomaten und die Zucchini in Scheiben schneiden. Den Mozzarella abtropfen lassen und ebenso verfahren.<\/li>\n
        3. Die Baguettescheiben aufschneiden und mit der K\u00e4se-Basilikum-Creme bestreichen. Die Tomatenscheiben, die Zucchini und den K\u00e4se zusammensetzen. Mit etwas \u00d6l betr\u00e4ufeln und im Ofen \u00fcberbacken, bis der K\u00e4se goldbraun ist.<\/li>\n
        4. Zum Schluss, nach dem Abk\u00fchlen und vor dem Servieren, einen Hauch von schwarzen Oliven (vorher entkernt) hinzuf\u00fcgen.<\/li>\n<\/ol>\n

          [\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbfull_width\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb][vc_column][vc_column_text]<\/p>\n

          R\u00e4ucherlachs-Canap\u00e9s mit K\u00e4secreme und lila Oliven<\/h2>\n

          [\/vc_column_text][vc_column_text]<\/p>\n

          ZUTATEN PURPLE OLIVE CANAPES (f\u00fcr 20 St\u00fcck)<\/h3>\n

          [\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbfull_width\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb][vc_column width=\u00bb1\/2″][vc_empty_space][vc_empty_space][vc_column_text]- 12 rebanas de pan integral tostado<\/p>\n

          - Eine halbe Zitrone<\/p>\n

          - 150 g Frischk\u00e4se<\/p>\n

          - Salz und Pfeffer<\/p>\n

          - 12 Scheiben R\u00e4ucherlachs<\/p>\n

          - 4 Zweige Petersilie<\/p>\n

          – 200 gr de aceitunas moradas[\/vc_column_text][\/vc_column][vc_column width=\u00bb1\/2″][vc_empty_space height=\u00bb10px\u00bb][vc_single_image image=\u00bb1338″ img_size=\u00bbfull\u00bb alignment=\u00bbcenter\u00bb qode_css_animation=\u00bb\u00bb][\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbfull_width\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb][vc_column][vc_column_text]<\/p>\n

          ZUBEREITUNG VON CANAP\u00c9S MIT VIOLETTEN OLIVEN<\/h3>\n
            \n
          1. Die Zitrone auspressen und einen Essl\u00f6ffel des Saftes mit dem Frischk\u00e4se vermischen. Mit Salz und Pfeffer w\u00fcrzen.<\/li>\n
          2. Die Mischung auf das Brot streichen und den Lachs darauf legen.<\/li>\n
          3. Die Petersilie hacken und die Oliven zerkleinern.<\/li>\n
          4. Den restlichen Zitronensaft mit der Petersilie und den Oliven mischen. Zum Schluss einen letzten Teel\u00f6ffel der Mischung auf den Lachs geben.<\/li>\n<\/ol>\n

            [\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbfull_width\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb][vc_column][vc_column_text]\u00a1Con estos platos no habr\u00e1 fiesta este verano que se te resista! En nuestro blog podr\u00e1s encontrar otras recetas como el Olivenpastete<\/a>M\u00f6chten Sie versuchen UNSERE OLIVEN<\/a>? Z\u00f6gern Sie nicht zu Kontakt<\/a> mit uns, um unsere Produkte zu erhalten.[\/vc_column_text][\/vc_column][\/vc_row].<\/p>","protected":false},"excerpt":{"rendered":"

            Mit dem sch\u00f6nen Wetter steigt die Zahl der Zusammenk\u00fcnfte mit Freunden und die Zahl der gemeinsamen Aperitifs nimmt exponentiell zu. Die unbestrittene K\u00f6nigin ist dabei die Olive. <\/p>","protected":false},"author":1,"featured_media":10776,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-11409","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"yoast_head":"\n5 recetas f\u00e1ciles para el verano con aceitunas moradas - Escamilla<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/escamilla.es\/de\/5-recetas-faciles-para-el-verano-con-aceitunas-moradas\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"5 recetas f\u00e1ciles para el verano con aceitunas moradas - Escamilla\" \/>\n<meta property=\"og:description\" content=\"Con el buen tiempo las reuniones de amigos aumentan y los aperitivos compartidos crecen exponencialmente. 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