{"id":11189,"date":"2018-08-21T08:51:51","date_gmt":"2018-08-21T08:51:51","guid":{"rendered":"http:\/\/escamilla.marketingguay.es\/5-recetas-faciles-para-el-verano-con-aceitunas-moradas\/"},"modified":"2022-05-25T08:34:57","modified_gmt":"2022-05-25T08:34:57","slug":"aceitunas-moradas","status":"publish","type":"post","link":"https:\/\/escamilla.es\/en\/aceitunas-moradas\/","title":{"rendered":"5 easy summer recipes with purple olives"},"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 appetizers<\/a> shared are growing exponentially. Here the undisputed queen is the 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

Purple olives: the best substitute to surprise in your dishes<\/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

Parmesan tulips stuffed with salad and purple olives<\/h2>\n

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

INGREDIENTS TULIPES WITH PURPLE OLIVES (for 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 grated Parmesan<\/h3>\n

- Two yellow peppers<\/p>\n

- 2 spring onions<\/p>\n

- Two cloves of garlic<\/p>\n

- 200 g of purple olives<\/a>\u00a0(already boned)<\/p>\n

- 2 tomatoes<\/p>\n

- White wine vinegar<\/p>\n

- Salt and pepper<\/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

PREPARATION OF TULIPS WITH PURPLE OLIVES<\/h3>\n
    \n
  1. First, melt 38 grams of the grated cheese. Once melted, dip the base of the frying pan in cold water and leave to cool. Cook the cheese plate on the other side. Once it is done, insert it into a bowl so that it takes the shape of a bowl.<\/li>\n
  2. Cut the onions into slices. Do the same with the peppers and tomatoes, but this time in strips.<\/li>\n
  3. Next, chop the two cloves of garlic and mix them with the vinegar, salt and pepper. Add the previously chopped vegetables.<\/li>\n
  4. Finally, remove the tulips and fill them with the salad.<\/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

    Butterfly Salad with Mushrooms<\/h2>\n

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

    INGREDIENTS FOR SALAD WITH PURPLE OLIVES (serves 8)<\/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 yellow and 2 red peppers<\/p>\n

    - 4 stalks celery<\/p>\n

    - 250 g small mushrooms<\/p>\n

    - 300 g tuna in oil<\/p>\n

    - 1 teaspoon mustard<\/p>\n

    - 100 ml oil<\/p>\n

    - 3 cloves garlic<\/p>\n

    - 4 hard-boiled eggs<\/p>\n

    - 200 gr of purple olives<\/p>\n

    - 2 tomatoes<\/p>\n

    - 1 teaspoon mustard<\/p>\n

    - White wine vinegar<\/p>\n

    - Salt and pepper<\/p>\n

    - 100 ml olive oil<\/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

    PREPARATION OF SALAD WITH PURPLE OLIVES<\/h3>\n
      \n
    1. To start, cook the pasta. Meanwhile, cut the mushrooms and vegetables (the peppers into strips and the celery into slices).<\/li>\n
    2. In addition, mix the vinegar with the mustard and add the salt, pepper and oil. Peel the garlic and, once you have cut the eggs into very small pieces, add them to the sauce.<\/li>\n
    3. Next, pit the olives and slice them.<\/li>\n
    4. To finish, combine all the ingredients in a salad bowl. Let it stand for 30 minutes and it's ready to serve!<\/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

      Chickpea mousse with cucumber and olives<\/h2>\n

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

      INGREDIENTS PURPLE OLIVE MOUSSE (for 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 cloves of garlic<\/p>\n

      - 200 gr of purple olives (already pitted)<\/p>\n

      - 2 bunches of parsley<\/p>\n

      - 150 g white sesame seeds<\/p>\n

      - Salt and pepper<\/p>\n

      - 1 tablespoon sweet paprika powder<\/p>\n

      - 80 ml olive oil<\/p>\n

      - Half a cucumber<\/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

      PREPARATION PURPLE OLIVE MOUSSE<\/h3>\n
        \n
      1. First, soak the chickpeas the night before. The next day, cook them over a medium heat for about 1 hour. After this time, remove them and leave them to cool. Pour them into a colander and let them drain.<\/li>\n
      2. To continue, peel and chop the garlic. Once you have done this, crush them together with a few leaves of parsley, the chickpeas, lemon juice, paprika, sesame, salt, pepper and oil.<\/li>\n
      3. Finally, serve the puree and garnish with cucumber slices and olives.<\/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 bites with tomato, basil and purple olives<\/h2>\n

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

        INGREDIENTS PURPLE OLIVES BOCADITOS (for 20 pieces)<\/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 tablespoon lemon juice<\/p>\n

        - 2 tablespoons basil, chopped<\/p>\n

        - Salt and pepper<\/p>\n

        - 5 tomatoes<\/p>\n

        - 1 courgette<\/p>\n

        - 375 gr mozzarella cheese<\/p>\n

        - 1 baguette<\/p>\n

        - 4 tablespoons balsamic vinegar<\/p>\n

        - 4 tablespoons olive oil<\/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

        PREPARATION OF BLACK OLIVE SANDWICHES<\/h3>\n
          \n
        1. First, mix the fresh cheese with the lemon juice, the chopped basil and add salt and pepper.<\/li>\n
        2. Then preheat the oven to 200\u00ba. At the same time cut the tomatoes and courgette into slices. Drain the mozzarella and do the same.<\/li>\n
        3. Cut the baguette slices and spread them with the cheese and basil cream. Mount the tomato, courgette and cheese slices. Drizzle with a little oil and bake in the oven until the cheese is golden brown.<\/li>\n
        4. Finally, once it has cooled, and before serving, add a touch of black olives (previously pitted).<\/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

          Smoked salmon canap\u00e9s with cheese cream and purple olives<\/h2>\n

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

          INGREDIENTS PURPLE OLIVE CANAPES (for 20 pieces)<\/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

          - Half a lemon<\/p>\n

          - 150 g cream cheese<\/p>\n

          - Salt and pepper<\/p>\n

          - 12 slices of smoked salmon<\/p>\n

          - 4 sprigs of parsley<\/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

          PREPARATION OF CANAP\u00c9S WITH PURPLE OLIVES<\/h3>\n
            \n
          1. Squeeze the lemon and mix a tablespoon of the juice with the cream cheese. Season with salt and pepper.<\/li>\n
          2. Spread the mixture on the bread and place the salmon on it.<\/li>\n
          3. Chop the parsley and chop the olives.<\/li>\n
          4. Mix the remaining lemon juice with the parsley and olives. Finally, place a final teaspoon of the mixture on top of the salmon.<\/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 olive p\u00e2t\u00e9<\/a>Do you want to try OUR OLIVES<\/a>? Do not hesitate to contact<\/a> with us to get our products.[\/vc_column_text][\/vc_column][\/vc_row].<\/p>","protected":false},"excerpt":{"rendered":"

            With the good weather, the number of get-togethers with friends increases and the number of shared aperitifs grows exponentially. Here the undisputed queen is the olive. <\/p>","protected":false},"author":3,"featured_media":10776,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[100,107],"tags":[],"class_list":["post-11189","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-en","category-blog-de"],"yoast_head":"\n5 recetas f\u00e1ciles para el verano con aceitunas moradas - Escamilla<\/title>\n<meta name=\"description\" content=\"\u00bfTe encantan las aceitunas moradas? Mira en nuestro blog unas magn\u00edficas recetas con este tipo de aceitunas \u00a1Manos a la obra y a cocinar!\" \/>\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\/en\/aceitunas-moradas\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\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=\"\u00bfTe encantan las aceitunas moradas? 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