Roast lamb with Spanish Olive and rocket pesto stuffing and autumn vegetables

Serves 4

Ingredients

1½ kg boneless leg of lamb
A bunch of rocket, washed and ends trimmed
½ cup fresh basil leaves
2 garlic cloves, crushed
The rind of ½ a lemon
80g or ½ cup pitted black or green Olives from Spain
45g or ¼ cup toasted pine nuts (walnuts or hazelnuts would also work)
4 potatoes
2 zucchini
2 carrots
¾ cup Spanish extra virgin Olive Oil

Method

Spanish Olive and rocket pesto stuffing  

Place the rocket, basil, garlic, lemon rind, olives and pine nuts into a food processor. Process until coarsely chopped. Add ½ cup of the Spanish extra virgin Olive Oil. Process until smooth.

Roast lamb and autumn vegetables

Preheat the oven to 200 degrees Celsius (180 degrees Celsius if fan forced).

Place lamb, skin-side down, on a chopping board. Cut lamb lengthways down the middle, to open out, being careful not to cut all the way through. Place the olive and rocket pesto stuffing down the centre then roll-up the lamb to enclose stuffing. Tie with kitchen string, at 4cm intervals, to secure. Rub Olive Oil from Spain over the surface of the lamb and season with salt and pepper. Transfer to a shallow baking tray.

Wash vegetables and peel the carrots and potatoes. Cut vegetables into 3cm pieces. Parboil the potatoes for approximately 10 minutes or until just soft. Place all vegetables in a shallow baking tray and drizzle with Spanish extra virgin Olive Oil. Season with salt and pepper.

Roast the lamb and autumnal vegetables for 30 minutes. Remove lamb from the oven and leave to rest. Roast the vegetables for a further 10 minutes and remove from the oven.

Carve lamb and drizzle vegetables with the remaining Spanish extra virgin Olive Oil. Serve with the remainder the Spanish Olive and rocket pesto.

Olives and Olive Oil from Spain are available at supermarkets, delicatessens and specialty food shops nationally. Look for labels marked “Product of Spain”.

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Don’t forget to follow us on Twitter and Facebook.

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Selected from many applicants from all over Australia and New Zealand, Jahan is making history as the first Australian ever to undertake the intensive Spanish Gastronomy Program. The program, an initiative the Spanish government (Spanish Institute for Foreign Trade – ICEX), gives 20 scholarship recipients from around the world an eight month gastronomic experience in Spain.

The program kicks off with a four week intensive Spanish language course and a three week Spanish culture immersion program. Participants then spend six months interning at an internationally-acclaimed Spanish restaurant, before competing in an Iron-Chef style cook-off.

Born and bred in Tasmania’s Mt Stuart, Jahan’s love affair with Spanish cuisine was ignited by a stint at Melbourne’s Movida.

“I am passionate about Spanish cuisine, I love how rich in history it is and how it is culturally enjoyed,” he told The Mercury.

Jahan, who credits Movida’s Frank Camorra as his mentor and reference writer, will undertake his six month apprenticeship at the 3-Michelin-starred Restaurante Arzak in San Sebastian.

“It’s a smaller family-run place that seems to be more intimate – like Movida where you feel like part of the family,” he says.

Jahan’s already begun documenting his adventures on his blog – www.blogaboutaguyinspain.blogspot.com.

With such amazing experience under his belt, we’ve no doubt he’ll be hot property when he gets back to Australia at the end of the year – good luck Jahan!

Olives and Olive Oil from Spain are available at supermarkets, delicatessens and specialty food shops nationally. Look for labels marked “Product of Spain”.

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A hot, Australian summer’s day and a seafood feast go hand-in-hand. Australia has some of the freshest, most flavoursome seafood in the world. Why not satisfy your summer cravings with a fun fusion of delightful Spanish flavours and fresh Australian seafood?

To make a delicious crust for fish such as salmon or rainbow trout, combine 100g of pitted Olives from Spain, 100g of sourdough breadcrumbs, a peeled clove of garlic and a handful of herbs of your choice (oregano, parsley or basil would work well). Place the ingredients into a food processor with four tablespoons of extra virgin Olive Oil from Spain and blend until a thick paste forms. Next, cover the flesh side of your fish (the side without skin) with the mixture, and pat firmly with your hands. Pan fry in a dash of Olive Oil from Spain, making sure the crusted side of the fish is cooked first.

If you’re after something with more of a spicy kick, try Andrew Blake’s recipe below for pan-seared red mullet fillets with wild rocket, romesco sauce and grilled Turkish bread. This and many more recipes from Australia’s most loved chefs can be found at www.oliveoilfromspain.com.au.

Pan seared red mullet fillets with wild rocket, romesco sauce and grilled Turkish bread

Serves 6

Ingredients
2 tbsp slivered almonds
1 thin slice of French bread
1 large garlic clove
2 red capsicums, roasted and peeled
2 tbsp Spanish extra virgin Olive Oil
1 tbsp red wine vinegar
¼ tsp cayenne pepper
6 red mullet fillets
50g wild rocket
1 medium Turkish bread 

Method

Romesco sauce

Toast almonds in a heavy pan over medium heat until golden, about 3 minutes. Transfer to food processor. Place bread in the same skillet and cook until lightly toasted, about 1 minute per side. Tear bread into pieces and add to the food processor. With the motor running, drop garlic through the feed tube and process until the almonds and garlic are finely chopped. Add the red capsicums, Spanish extra virgin Olive Oil, vinegar and cayenne pepper and process until mixture is the consistency of thick mayonnaise, scraping down the sides of the bowl occasionally. Put aside.

Red mullet fillets with wild rocket and grilled Turkish bread

Fillet the red mullet and remove all small bones with pointy nose pliers or eyebrow tweezers. Wash the wild rocket twice, changing the water between each wash. Dry completely in a salad spinner. Cut the Turkish bread into rectangles 10cm by 5cm. Brush with Spanish extra virgin Olive Oil and grill in a heavy pan. Lightly oil the pan and sear the red mullet fillets for 20 seconds each side, starting skin side up. Season lightly after turning over. Remove from the heat. Place a piece of grilled Turkish bread on the centre of each plate. Top generously with rocket leaves. Place two fillets of red mullet on each, and spoon on the romesco sauce.

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Olive oil has a rich history and nowhere more so than in Spain. The expertise of generations of olive oil makers has resulted in Spain being the largest exporter of olive oil in the world.

With 6,000 years of history and a diverse growing climate, Spain produces over 260 varieties of olives, each with its own distinct flavour characteristics. Carefully crafted with years of experience, olive oil producers blend different oils to create the best olive oil flavour combinations for your meal. Choosing olive oil is similar to selecting wine. The flavour can vary considerably depending on the olive variety, the region in which it’s grown and the way it’s pressed; different olive oils may be more suited to particular dishes.

There are many different types of olive oil and few understand the difference between the three main selections available; extra virgin, virgin and light olive oil. These grades of oil are determined by the International Olive Council, which classifies olive oils after a series of rigorous tests. Once tested, the oil is correctly labelled and distributed to consumers.

Extra virgin olive oil is obtained through a chemical free process that extracts the oil using only pressure. Extra virgin olive oil is extracted from the first pressing of the best quality olives. Extra virgin olive oil is considered the finest and fruitiest of all olive oils, so you may find it slightly more expensive than other oils. The colour of extra virgin olive oil ranges from champagne to greenish-gold to bright green. Extra virgin olive oil has endless possibilities in the kitchen, however, to best enjoy its rich flavour use it in salads and for dipping breads.

Virgin olive oil is obtained through the same process as extra virgin olive oil, but it offers a slightly higher acidity level of between one to three per cent. It is best used for low to medium heat cooking, such as frying.

Light olive oil contains the same amount of beneficial monounsaturated fats as regular olive oil, but further refining gives the oil a mild flavour. This makes it a good choice for baking and other recipes where the strong olive flavour is not desirable. The process also gives light olive oil a higher smoking point, which means it’s perfect for high-heat cooking. 

Once you’ve selected your olive oil, make sure to store it correctly to keep it fresh and maintain those delicious flavours. Olive oil should be stored in a sealed container, away from heat and light. Correctly stored, good olive oil has a shelf life of 18 months. You do not need to store olive oil in the refrigerator.

Olives and Olive Oil from Spain are available at supermarkets, delicatessens and specialty food shops nationally. Look for labels marked “Product of Spain”.

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 Nestled in the heart of the CBD, Moda brings rustic Spanish charm to the table with a variety of down-to-earth dishes. The pretty, sun-soaked courtyard is adorned with metal cantina chairs and large cast iron racks that hold bowls brimming with fruits and vegetables. Executive chef, Javier Codina, plates up in unpretentious terracotta dishes and on timber boards. He delivers superb Spanish cuisine in an understated, relaxed and authentic Spanish restaurant.  

In addition to his Spanish roots, Codina is inspired by a variety of cultural influences including French and Italian. He combines his extensive expertise with the freshest local produce. Moda’s wine list and market menu change daily according to what’s freshest at market. The relaxed menu shies away from the three course meal – opting for informal share plates.

Moda offers a variety of delectable entremeses including a medley of warmed and marinated olives, served on a breadboard with chunky slices of homemade ciabatta. The Kingfish Ceviche, marinated in rich Spanish Olive Oil, chardonnay vinegar, orange blossom, lime, golden shallots and sea salt is another must-try. For something more substantial head to Moda on Fridays for paella that overflows with fresh prawns, yabbies, squid, fish, pork, chicken, saffron and mussels.

Ortiga in Fortitude Valley also escaped the Queensland floods relatively unscathed and offers Spanish enthusiasts  a more serious dining experience.

The street level tapas bar and theatrical ground floor dining room opened its doors at the beginning of 2010. Chef, Pablo Tordesillas, has studied in some of the world’s best restaurants and his passion for Spanish cuisine is obvious in the sophisticated food of Ortiga.

The menu has an emphasis on dishes for two, so grab a partner and head down to try the Cochinillo (slow cooked suckling pig with spiced chickpea puree and lemon) or the stunning selection of Spanish Jamón.

Ortiga is described by Gourmet Traveller’s chief critic, Pat Nourse, as a benchmark in excellent food, wine and service whether “in New York, London, Sydney or Brunswick”.

While these two Spanish gems have reopened their doors, many others in Brisbane and regional Queensland have not been so lucky. Click here to support those affected by the Queensland floods by donating to the Premier’s Disaster Relief Appeal.

Olives and Olive Oil from Spain are available at supermarkets, delicatessens and specialty food shops nationally. Look for labels marked “Product of Spain”.

Don’t forget to follow us on Twitter and Facebook.

 To follow SpainOlives_Oil on Twitter click here.

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 After a dispute between Neptune and Minerva over the power of Attica, Jupiter decided the only way to resolve the disagreement was to award power to whomever presented him with the best gift for humanity. Minerva was victorious when she presented Jupiter with a branch that would develop into a tough, long-living tree that would bear fruit to eat and produce a liquid with amazing medicinal capabilities – and so the olive tree was born.

Over thousands of years, olive groves flourished in the Mediterranean, and particularly Spain. Despite harsh winters and scorching summers they continued to grow, bearing fruit that nourished, healed and inspired. The first Spanish olive tree was introduced to Spain by the Phoenicians and Greeks. Under the Roman Empire, olive tree cultivation in Spain burgeoned. Andalusia was one of the most important olive oil production areas in the Roman Empire and eventually the olive tree branch became the symbol of Hispanic Rome. Today, the number one importer of Spanish Olive Oil is Italy.

 Throughout history, Olive Oil from Spain has been used to anoint royalty and warriors, consecrate saints and make offerings to the gods. It has also been used as a medicinal ointment, cosmetic lotion and lamp fuel.

 However, the most enduring use for Olive Oil from Spain is culinary. Over centuries, olive oil has remained the centerpiece of the traditional Mediterranean diet, and a way of life for people living in the Mediterranean basin. The Mediterranean diet was recognised by UNESCO as an intangible cultural heritage in 2010. 

 While the health benefits of olive oil have been appreciated for centuries in the Mediterranean countries, they have only recently made headlines in the rest of the western world. Since the 1950s, numerous studies have found links between the Mediterranean diet and a longer lifespan; low rates of heart disease, cancer, obesity and diabetes. Consequently, olive oil has become a staple in many pantries around the world.

Today, Spain is the world’s leading producer of olive oil. Some 215 million Spanish olive trees span five million acres, accounting for over a quarter of the world’s olive production area. The Spanish region of Andalusia is still the heartland for the cultivation of olive groves.

 Traditionally, Spanish olive trees grew for up to 15 years before they were ready to bear fruit. However, modern processes have significantly cut down this process to around five years. Combining the best in modern processes and technology, with over 6,000 years of experience in olive and olive oil production, is it any wonder that Olives and Olive Oil from Spain are among the best in the world?

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Plating up with Olive Oil from Spain

 Extra virgin Olive Oil from Spain is rich in both colour and flavour and is perfect for garnishing almost any dish. Follow these simple steps at your next dinner party to knock the socks off your guests!

• Use simple, clean white dishes for serving up entrees, mains and desserts.
• Remember an odd number of food items on the plate look best.
• Drizzle dishes with Olive Oil from Spain before ‘plating up’. For greater control, and to create clean ‘strips’ of olive oil, drizzle with a ‘squeezy’ sauce bottle. 
• Smear Olive Oil from Spain on the edges of the plate and then sprinkle with freshly diced herbs or dried spices to add colour and appeal.
• Never garnish with anything inedible and only use herbs and spices that complement the flavours of the dish.
• Brush cooked meats and fish with extra virgin Olive Oil from Spain just before serving for a ‘just cooked’ aura.
• Drizzle cooked fish with extra virgin Olive Oil from Spain and top with a freshly sliced lemon wedge.
• Top red meat with a small salad of fresh greens, tossed in a light Spanish Olive Oil and Sherry vinegar dressing before serving.
• Drizzle salads and pasta lightly with extra virgin Olive Oil from Spain before serving.

 Plating up with Olives from Spain

Salty and full of Spanish flavour, Olives from Spain are the perfect complement to any dish.

• Serve Olives from Spain in herb dressing (you can find the recipe here http://www.olivesfromspain.com.au/recipe.html). Serve alongside grilled chorizo and baby octopus, Spanish Jamón and fresh, crusty bread for a delicious, Spanish-inspired spread.
• Blend Olives and Olive Oil from Spain with capers, spring onion and garlic and serve with chargrilled fish, octopus and red meat.
• Blend Olives and Olive Oil from Spain with capers and anchovies to use as a pizza base or to spread over fresh bread.
• Toss a handful of Olives from Spain through a fresh salad for a Mediterranean twist.
• Serve fresh Olives from Spain with dry cocktails or a glass of Sherry for the perfect bar snack.

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 There’s nothing more quintessentially Australian than the smell of steak and sausages sizzling on the backyard barbeque. Why not fuse the incredible flavours of Australia and Spain this summer for a twist on the classic Aussie barbie?

 There is nothing worse than a dry, tasteless steak. Use Olive Oil from Spain to ensure that this doesn’t happen at your barbeque! Generously massage your favourite cut of Australian steak – be it rump or the classic t-bone – with a generous amount of Spanish Olive Oil before grilling. Make sure the steak is well coated on both sides, before seasoning well with salt and pepper. The key to perfectly juicy steak is to only turn it once and cook to taste on medium heat. Drizzle with a dash of extra virgin Olive Oil from Spain before serving and disfruta (enjoy)! 

 Olives from Spain and roasted capsicum go together like two peas in a pod – so what better way to top a fresh Aussie steak than with a spectacular Spanish salsa? To roast capsicum on the barbeque, simply halve a red capsicum, remove seeds and rub an even amount of Olive Oil from Spain on the skin. Place the capsicum halves on the barbeque, skin side down on a medium heat. Cook until the flesh of the capsicum softens and the skin forms a charcoal shell. Remove from the barbeque and place in a small plastic bag, allowing the capsicum to sweat for a few minutes. After this, the skin of the capsicum should peel away easily. Dice the roasted capsicum, a handful of Spanish Olives, a tomato and a Spanish onion. Combine and drizzle with extra virgin Olive Oil from Spain. Season to taste with salt and pepper, then top your steak with this delicious, Spanish-inspired creation.

 For side-dishes, try a Spanish twist on the Aussie potato bake. Peel and thinly slice potatoes (one per person) and drizzle with Olive Oil from Spain before barbequing on the flat grill. At the same time, grill a couple of chorizo style sausages and slice them thinly, on an angle. Combine the potato and chorizo in a large bowl and drizzle with extra virgin Olive Oil from Spain. Sprinkle with a generous handful of Olives from Spain and season to taste. Yum!

 Olives and Olive Oil from Spain are available at supermarkets, delicatessens and specialty food shops nationally. Look for labels marked “Product of Spain”.

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With Summer well underway, look no further than refreshing salads for meal-time inspiration.

 Salads are more than just a tasty option for summer; they are packed with healthy nutrients and are super versatile. There are no limits to what you can put into a salad – make it as simple or as complicated as you like! The flavours of Olives and Olive Oil from Spain dance on the palate; and will convert any committed carnivore into an avid salad lover.

 Salad without a delicious dressing is incomplete. Extra virgin Olive Oil from Spain is the perfect complement to a rich salad packed with ingredients. If you’re dressing a simple salad, combine Olive Oil from Spain with Sherry vinegar (3 parts Olive Oil from Spain to 1 part Sherry vinegar) to give it a kick.

 What would any salad be without those tasty morsels of Spain – Spanish Olives? To make a tasty salad that complements the delectable flavours of Olives from Spain, simply toss together mixed lettuce, fresh or canned tuna and marinated artichokes. Dress with extra virgin Olive Oil from Spain and the zest of a lemon before sprinkling with a handful of Spanish Olives. Perfecto!

 Accompany Summer salads with a fresh, crusty sourdough loaf, so you can soak up the delicious Olive Oil from Spain dressing and enjoy every single part of your Summer salad!

 What makes salads a Summer staple is that they can be as large or as small as you like. Spanish-inspired salads are the perfect dish to complement a barbeque lunch or relaxed weekend dinner party. Once you’ve given your favourite salad a Spanish makeover, you’ll never go back!

 Olives and Olive Oil from Spain are available at supermarkets, delicatessens and specialty food shops nationally. Look for labels marked “Product of Spain”.

 Don’t forget to follow us on Twitter and Facebook.

 To follow SpainOlives_Oil on Twitter click here.

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 Check out the dates and times below – and see you soon!

Olives and Olive Oil from Spain are available at supermarkets, delicatessens and specialty food shops nationally. Look for labels marked “Product of Spain”.

Don’t forget to follow us on Twitter and Facebook.

To follow SpainOlives_Oil on Twitter click here. 

 To ‘Like’ Olives and Olive Oil from Spain on Facebook click here.