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Brindisa Empeltre black olive pate, glass jar, 120g

Brindisa Empeltre black olive paté, 120g

£2.95 (Each)

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

Ripe black Empeltre olives from Aragon are the only ingredient in this fragrant and intense paste. The skins and stones of the olives are removed and the flesh is then ground to a smooth paste.

The concentrated taste of the olives can be used to bring a touch of the Mediterranean to a wide variety of tapas or more complex recipes.

Ingredients
Empeltre olives
Storage & Care
Keep in a cool and dry place. Once opnened, keep refrigerated below 8°C and consume within 1 week
Nutrition Per 100g
Energy 1296kJ / 315kcal
Fat 32g
   of which saturates 4.9g
Carbohydrate 2g
   of which sugars 0g
Protein 2.2g
Fibre 4.8g
Salt 3g
* 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.

Cod in tomato & black olive sauce

Ingredients
2 x 300g cod fillet, desalted (see Method)
75ml/6tbsp Arbequina olive oil
3 garlic cloves, thinly sliced
1 1/2 jars Brindisa fritada
20g Empeltre black olive paté
5ml/1tsp Catalan oregano with flowers
Small hand full flat-leaf parsley, leaves only, medium chop
Peel of 1/4 lemon, finely grated

Method

  1. Desalting the fish: 24 hours before - rinse the bacalao well then put to soak in plenty of water; refrigerate overnight, changing the water once.
  2. Rinse the bacalao and drain well; skin the fillets and cut into 6 – 8 pieces, checking for bones.
  3. In a large deep frying pan over a high heat, and working in batches, fry the bacalao in the olive oil quickly until lightly brown (approx. 1 - 1 ½ minutes per side) then remove from the pan.
  4. Reduce heat to medium low and fry the garlic slices until very lightly browned - this only takes a brief moment - then carefully add fritada (it can spatter).
  5. Stir in black olive paté and oregano, simmer gently for 10 minutes; stir in the parsley and lemon peel.
  6. Place the bacalao pieces - and any juices/oil from frying - in the sauce and reduce heat to very low and gently cook for 5 minutes; remove from heat, cover and leave for 5 minutes.
  7. Garnish with lemon wedges and bottles of fino.
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