Andalucian Extra Virgin Olive Oil (and a tricolor salad)

8 Dec

We have picked up our bottles of the olive oil we helped to harvest here a few weeks ago and it is amazing. The flavour is so far superior to that of anything I have ever bought, I want to put it on everything. Its viscous, cloudy, golden greenness is a joy to behold. I think  that this olive oil and the bouganvilla flower should become the emblems of Andalucia, they represent the beauty and flavour of the region perfectly..

And I’m going to put it on an Italian salad! Oh well, these are the ingredients I have in my possesion: avocadoes (loads of them -windfalls!), juicy Spanish tomatoes (full of flavour right now), mozzarella cheese & our homegrown basil. What would you do?!

Andalucian Tricolor Salad

serves 2 vegetarian

  • 1 ripe avocado, sliced
  • 1 large spanish tomato, sliced
  • 1 ball mozzarella, sliced
  • a handful of basil leaves
  • extra virgin olive oil (Andalucian preferably!)
  • Jerez- sherry vinegar (or balsamic)
  • salt & black pepper

Alternate the slices of tomato & mozzarella around the plate and top with the avocado slices in the centre. Sprinkle the tomatoes with salt & sherry vinegar and tear over some fresh basil leaves. Drizzle the olive oil generously over the salad and crack over some black pepper..

Serve with some rustic toasted bread drizzled with more healthy, fabulous olive oil… Enjoy!!

3 Responses to “Andalucian Extra Virgin Olive Oil (and a tricolor salad)”

  1. tasteofbeirut December 9, 2010 at 1:27 am #

    I can relate! I love the olive oil we get pressed in the village from our olive trees; this salad is exactly what i would enjoy it with!

  2. Nadia December 9, 2010 at 11:02 pm #

    this is my kind of salad–lovely and simple!

    i sooo wish i could get my hands on this Andalucian olive oil, it must be fantastic especially since you harvested it yourself!

Trackbacks/Pingbacks

  1. Green Fig and Goat’s Cheese Bruschetta with honey, basil and black pepper « Cook Eat Live Vegetarian - August 22, 2012

    […] finished it off with a grinding of black pepper, some flakes of sea salt, a drizzle of Andalucian extra virgen olive oil and some baby basil leaves from our terrace. Andalucian sunshine on a plate, sending it your way if […]

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