in Spain

Alcachofa from aceite de oliva negra

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Ingredients for 4 servings:

  • 100 g black olives, pitted
  • 200 ml olive oil
  • 8 artichoke hearts, fresh, cooked (alternatively from the can, well drained)

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Spanish tapa (artichoke hearts with black olive oil)

Place the olives and oil in a blender and blend until finely chopped. Just before serving, arrange the artichoke hearts on a plate and drizzle with the black olive oil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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