The Olive Board
A tour of Andalucía in four bowls
Four olive varieties on one board: manzanilla, gordal, marinated, and anchovy-stuffed. Each from Andalucía, each with a different character. Add marcona almonds, picos, EVOO for dipping, and smoked paprika dusted over the gordals. This is a cocktail-hour board that uses five Iberico Club products and takes two minutes to assemble.
Ingredients
- Premium Roasted Marcona Almonds with Sea Salt 7.5oz
- Hand made picos camperos in a wood fired oven. 6 bags.
- Award-winning Extra Virgin Olive Oil. Picual 500ml.
- Premium Smoked Paprika from La Vera. 2.5 oz
- Gourmet Manzanilla Olives Stuffed with Anchovies. 12.35 oz
- Premium Hand-picked Manzanilla Olives from Andalucia | 13 oz
- Premium Hand-picked Queen "Gordal" Olives from Andalucia (Currently Pitted) | 13 oz
- Premium Hand-picked Marinated Spanish Olives from Andalucia | 13 oz
Preparation
- Drain each olive variety and place in separate small bowls or sections of a board.
- Dust the gordal olives with a pinch of smoked paprika. Drizzle marinated olives with fresh EVOO.
- Scatter marcona almonds between the olive bowls. Add picos camperos in a loose pile.
- Set out a small dish of EVOO with flaky salt for bread dipping.
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