{"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\/fr\/5-recetas-faciles-para-el-verano-con-aceitunas-moradas\/","title":{"rendered":"5 recettes estivales faciles avec des olives violettes"},"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 hors-d'\u0153uvre<\/a> se d\u00e9veloppent de mani\u00e8re exponentielle. Ici, la reine incontest\u00e9e est la 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

Olives violettes : le meilleur substitut pour surprendre dans vos plats<\/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

Tulipes au parmesan farcies de salade et d'olives violettes<\/h2>\n

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

INGR\u00c9DIENTS TULIPES AUX OLIVES VIOLETTES (pour 8 personnes)<\/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 de parmesan r\u00e2p\u00e9<\/h3>\n

- Deux poivrons jaunes<\/p>\n

- 2 oignons nouveaux<\/p>\n

- Deux gousses d'ail<\/p>\n

- 200 g de olives violettes<\/a>\u00a0(d\u00e9j\u00e0 d\u00e9soss\u00e9)<\/p>\n

- 2 tomates<\/p>\n

- Vinaigre de vin blanc<\/p>\n

- Sel et poivre<\/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

PR\u00c9PARATION DE TULIPES AUX OLIVES VIOLETTES<\/h3>\n
    \n
  1. Tout d'abord, faire fondre 38 grammes de fromage r\u00e2p\u00e9. Une fois fondu, tremper le fond de la po\u00eale dans de l'eau froide et laisser refroidir. Faire cuire la plaque de fromage de l'autre c\u00f4t\u00e9. Une fois qu'elle est cuite, l'ins\u00e9rer dans un bol de fa\u00e7on \u00e0 ce qu'elle prenne la forme d'un bol.<\/li>\n
  2. Couper les oignons en tranches. Faire de m\u00eame avec les poivrons et les tomates, mais cette fois en lani\u00e8res.<\/li>\n
  3. Hacher ensuite les deux gousses d'ail et les m\u00e9langer avec le vinaigre, le sel et le poivre. Ajouter les l\u00e9gumes pr\u00e9c\u00e9demment coup\u00e9s.<\/li>\n
  4. Enfin, retirez les tulipes et remplissez-les de salade.<\/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

    Salade de papillons aux champignons<\/h2>\n

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

    INGR\u00c9DIENTS POUR LA SALADE D'OLIVES VIERGE (8 personnes)<\/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 poivrons jaunes et 2 poivrons rouges<\/p>\n

    - 4 branches de c\u00e9leri<\/p>\n

    - 250 g de petits champignons<\/p>\n

    - 300 g de thon \u00e0 l'huile<\/p>\n

    - 1 cuill\u00e8re \u00e0 caf\u00e9 de moutarde<\/p>\n

    - 100 ml d'huile<\/p>\n

    - 3 gousses d'ail<\/p>\n

    - 4 \u0153ufs durs<\/p>\n

    - 200 gr d'olives violettes<\/p>\n

    - 2 tomates<\/p>\n

    - 1 cuill\u00e8re \u00e0 caf\u00e9 de moutarde<\/p>\n

    - Vinaigre de vin blanc<\/p>\n

    - Sel et poivre<\/p>\n

    - 100 ml d'huile d'olive<\/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

    PR\u00c9PARATION DE LA SALADE AVEC DES OLIVES VIOLETTES<\/h3>\n
      \n
    1. Pour commencer, faire cuire les p\u00e2tes. Pendant ce temps, couper les champignons et les l\u00e9gumes (les poivrons en lani\u00e8res et le c\u00e9leri en tranches).<\/li>\n
    2. En outre, m\u00e9langez le vinaigre avec la moutarde et ajoutez le sel, le poivre et l'huile. \u00c9plucher l'ail et, apr\u00e8s avoir coup\u00e9 les \u0153ufs en tr\u00e8s petits morceaux, les ajouter \u00e0 la sauce.<\/li>\n
    3. Ensuite, d\u00e9noyauter les olives et les couper en tranches.<\/li>\n
    4. Pour finir, m\u00e9langer tous les ingr\u00e9dients dans un saladier. Laisser reposer 30 minutes et c'est pr\u00eat \u00e0 servir !<\/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

      Mousse de pois chiches au concombre et aux olives<\/h2>\n

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

      INGR\u00c9DIENTS MOUSSE D'OLIVE VIERGE (pour 8 personnes)<\/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 gousses d'ail<\/p>\n

      - 200 gr d'olives violettes (d\u00e9j\u00e0 d\u00e9noyaut\u00e9es)<\/p>\n

      - 2 bouquets de persil<\/p>\n

      - 150 g de graines de s\u00e9same blanc<\/p>\n

      - Sel et poivre<\/p>\n

      - 1 cuill\u00e8re \u00e0 soupe de paprika doux en poudre<\/p>\n

      - 80 ml d'huile d'olive<\/p>\n

      - Un demi-concombre<\/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

      PR\u00c9PARATION DE LA MOUSSE D'OLIVES VIOLETTES<\/h3>\n
        \n
      1. Tout d'abord, faire tremper les pois chiches la veille. Le lendemain, faites-les cuire \u00e0 feu moyen pendant environ 1 heure. Une fois ce temps \u00e9coul\u00e9, retirez-les et laissez-les refroidir. Les verser dans une passoire et les laisser s'\u00e9goutter.<\/li>\n
      2. Pour continuer, \u00e9pluchez et hachez l'ail. Une fois cela fait, \u00e9crasez-les avec quelques feuilles de persil, les pois chiches, le jus de citron, le paprika, le s\u00e9same, le sel, le poivre et l'huile.<\/li>\n
      3. Enfin, servir la pur\u00e9e et la garnir de tranches de concombre et d'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

        Bouch\u00e9es de mozzarella avec tomate, basilic et olives violettes<\/h2>\n

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

        INGREDIENTS OLIVES PURPLE BOCADITOS (pour 20 pi\u00e8ces)<\/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 cuill\u00e8re \u00e0 soupe de jus de citron<\/p>\n

        - 2 cuill\u00e8res \u00e0 soupe de basilic hach\u00e9<\/p>\n

        - Sel et poivre<\/p>\n

        - 5 tomates<\/p>\n

        - 1 courgette<\/p>\n

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

        - 1 baguette<\/p>\n

        - 4 cuill\u00e8res \u00e0 soupe de vinaigre balsamique<\/p>\n

        - 4 cuill\u00e8res \u00e0 soupe d'huile d'olive<\/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

        PR\u00c9PARATION DE SANDWICHS AUX OLIVES NOIRES<\/h3>\n
          \n
        1. M\u00e9langer d'abord le fromage frais avec le jus de citron, le basilic hach\u00e9, le sel et le poivre.<\/li>\n
        2. Pr\u00e9chauffer ensuite le four \u00e0 200\u00ba. En m\u00eame temps, couper les tomates et la courgette en tranches. Egoutter la mozzarella et faire de m\u00eame.<\/li>\n
        3. Couper les tranches de baguette et les tartiner de cr\u00e8me au fromage et au basilic. Monter les tranches de tomate, de courgette et de fromage. Arroser d'un peu d'huile et cuire au four jusqu'\u00e0 ce que le fromage soit bien dor\u00e9.<\/li>\n
        4. Enfin, une fois refroidi, et avant de servir, ajouter une touche d'olives noires (pr\u00e9alablement d\u00e9noyaut\u00e9es).<\/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

          Canap\u00e9s de saumon fum\u00e9 avec cr\u00e8me de fromage et olives violettes<\/h2>\n

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

          INGREDIENTS CANAPES D'OLIVE VIOLETTE (pour 20 pi\u00e8ces)<\/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

          - Un demi-citron<\/p>\n

          - 150 g de fromage frais<\/p>\n

          - Sel et poivre<\/p>\n

          - 12 tranches de saumon fum\u00e9<\/p>\n

          - 4 brins de persil<\/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

          PR\u00c9PARATION DE CANAP\u00c9S AUX OLIVES VIOLETTES<\/h3>\n
            \n
          1. Presser le citron et m\u00e9langer une cuill\u00e8re \u00e0 soupe du jus avec le fromage frais. Assaisonner de sel et de poivre.<\/li>\n
          2. \u00c9taler le m\u00e9lange sur le pain et y d\u00e9poser le saumon.<\/li>\n
          3. Hacher le persil et hacher les olives.<\/li>\n
          4. M\u00e9langer le reste du jus de citron avec le persil et les olives. Enfin, d\u00e9poser une derni\u00e8re cuill\u00e8re \u00e0 caf\u00e9 du m\u00e9lange sur le saumon.<\/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 p\u00e2t\u00e9 d'olives<\/a>Voulez-vous essayer NOS OLIVES<\/a>? N'h\u00e9sitez pas \u00e0 nous contacter contact<\/a> avec nous pour obtenir nos produits[\/vc_column_text][\/vc_column][\/vc_row].<\/p>","protected":false},"excerpt":{"rendered":"

            Avec les beaux jours, les rencontres entre amis se multiplient et les ap\u00e9ritifs partag\u00e9s augmentent de fa\u00e7on exponentielle. Ici, la reine incontest\u00e9e est l'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\/fr\/5-recetas-faciles-para-el-verano-con-aceitunas-moradas\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\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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