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Brindisa Empeltre black olives, glass jar, 180g

Brindisa Empeltre black olives, 180g

£2.95 (Each)

  • In Stock
  • Vegetarian Product
  • Vegan Product
  • Gluten Free Product

Tree ripened black Empeltre olives from Aragon are preserved in the jar without the addition of any brine or marinade.

This means that the full, fragrant flavour of the olives, along with the luscious oiliness of the texture, is allowed to shine out.

Ingredients
Empeltre olives
Storage & Care
Ambient. Once opened, keep refrigerated below 8°C and consume within 1 week
Nutrition Per 100g
Energy 1429kJ / 348kcal
Fat 36g
   of which saturates 4.9g
Carbohydrate 0.5g
   of which sugars 0g
Protein 2.4g
Fibre 2.5g
Salt 3.58g
* Typical values per 100g

Conservas Calanda

Conservas Calanda are based in the province of Teruel, Aragon, a fertile region with a diverse and high quality agricultural sector.

They specialise in the processing and preservation of some of the best products from the region such as peaches, apricots, walnuts and olives.

Anchovy onion tart

Ingredients
10ml Catalan oregano with flowers
Several grinds black pepper
Pinch of cinnamon (optional)
450g onions, finely diced, very slowly cooked in 50ml olive oil for approx 2 hours, stirring regularly, until a light golden brown.
1 sheet all butter puff pastry 250g
20ml Nuñez de Prado olive oil
Ortiz anchovy fillets in o/o, 47.5g
90g Empeltre black olives, pitted and halved

Method

  1. In a bowl, add to the onions the oregano, black pepper and cinnamon (if using).
  2. Roll out the pastry into a sheet 25cm x 33cm in size. Blind bake on a lined baking tray at 200°C for approximately 15 minutes – until the pastry is no longer translucent.
  3. Spread the onion mixture evenly across the pastry and drizzle with the olive oil.
  4. Bake for a further 20 minutes until the onions just start to brown at the edges.
  5. Remove for the oven, lay the anchovy fillets across the top and scatter over the olives.
  6. Serve warm or at room temperature.
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