Read on, you don't need to be a cook to prepare your freshly picked olives and get an exquisite gazpacha dressing.
What is Gazpacha dressing?
Gazpacha dressing has a long tradition in the Mediterranean area and is therefore a recipe that we have acquired from our elders. How to eat olives with gazpacha dressing? You can accompany any meal with them. Either as an aperitif with your family or friends, or as an ingredient in numerous recipes such as salads.
What is the process like?
The process can be longer or shorter than the olives just picked from the tree cannot be eaten. Why? They contain large amounts of oleuropein which makes them a very bitter fruit.
So, if you have olives whose bitterness has already been removed, you can go straight to the dressing. This is not your case and you need to remove the bitterness? Don't worry, we will explain in a few steps how to do it:
Should the bitterness be removed from the olives?
- We would have to select the right olives. How do we know which are the right ones? As simple as discarding those that are pitted, open or with brownish tones.
- Now that we have our olives ready, we need to crush or open them. This will allow the bitterness to disappear sooner. If you decide to cut them open, just make a cut with a knife.
However, to remove the bitterness faster and better, opt for mashing them: put them on a board and mash them with a kitchen utensil. - All we have to do is place our olives in a container covered with water and leave them to rest for 7 to 9 days. During this time the water should be changed every day.
Once the time has elapsed, taste the olives and if they are unbearably bitter, leave them for another 3 to 5 days following the same process. You will see that the olives have turned a dark green to brown colour and have a hint of bitterness.
How is the seasoning done?
Now everything is ready to prepare our gazpacha dressing.
Ingredients:
- Table olives
- Gherkins
- Carrots
- Spring onions
- Pepper
- Chilli peppers
- Garlic
- Paprika
- Vinegar, water and salt
For its preparation do not use a metal or aluminium container. It is necessary that the container can be covered. The ingredients are added according to taste. The only thing to be careful with is the salt: 100 grams of salt per litre of water.
In our bowl, we add a first layer of olives. Chop half a roasted pepper into small cubes, add a handful of salt, carrots, gherkins, onions, a teaspoon of sweet paprika, 3 garlic and 30 ml of white wine vinegar and repeat this procedure until the olives are used up. In the last layer, add all of the above plus the chilli peppers to taste.
Once we have all the ingredients in the container, we cover it with water up to the top. We must make sure that everything is covered to prevent mould from forming. Cover and leave it closed for a week so that the olives get a taste of all the flavours.
Leave the mixture to rest for about a week and we will have our exquisite gazpacha dressed olives.
You don't have time to prepare this delicious dressing but you want to taste great olives? Do you want to offer your customers the best olives with gazpacha dressing? Contact us.
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