The Mediterranean diet is based on vegetable products, bread and other cereals, olive oil as the main fat and the regular consumption of wine in moderate quantities. And also table olives, the origin of olive oil, are one of the essential components of this traditionally Spanish diet and are part of our cultural and gastronomic heritage.
The origins of the olive tree go back far back in history, a thousand-year-old tree that spread widely throughout the Mediterranean area, encompassing Europe, Africa and Asia Minor, and of great importance for the Phoenician, Roman and Arab peoples since, from a In the beginning, the fruit of this tree, the olive, was used from the beginning both for the extraction of oil and for its direct consumption.
In fact, references are known in the first century of our era that indicate that it was already used as table olives, and at present, of the more than 2.6 million hectares of olive groves that Spain has, almost 155,000, the 5.85% of the total cultivated, are destined to table olives, whose obtaining is the result of the combination between the tradition that surrounds this thousand-year-old cultivation, and the most modern technology, which gives rise to a food has the particularity of bringing together the four basic flavors – sweet, salty, bitter and sour – which makes it a great ingredient in many dishes, like this Cod at low temperature wrapped in Cacereña olive land, over fried sweet pepper and wild mushrooms with a soft touch of green gordal olive aioli, a recipe by Hanna Boumazouz (Gastro Vip) offered by Interaceituna, the interprofessional in the sector.
Low-temperature cod with olive soil, pepper and mushrooms with gordal aioli
INGREDIENTS
- 200 g of desalted cod
- 300 g of black cacereña olives
- 50 g of red pepper
- 50 g yellow sweet pepper
- 100 g wild mushrooms
- 1 clove garlic
- 1 onion
- 150 ml of extra virgin olive oil
- 150 ml of cream
- Salt and pepper
- Food coloring
For the gordal aioli
- 100 g of pitted gordal olives
- 40 g parsley
- Half lemon
- 1 garlic
- 100 ml whole milk
- 200 ml of sunflower oil
ELABORATION
The day before we let the Cacereña olives drain. The next day we dehydrate them in the oven, crush them and make a soil or powder.
We dry the desalted cod with absorbent paper and place it on a tray. We pour the olive soil on top and seal the cod on both sides.
While the water reaches the desired temperature, we vacuum-pack the cod with a sealer. Once in a vacuum and with the water at its temperature, we immerse 15 minutes at 50 ° C.
After this time, we recover the juices of the fish and the olives, we transfer them to a pan with olive oil and the rest of the ingredients cut into small cubes – garlic, onion, peppers and the assortment of mushrooms – and we sauté everything. We add salt, pepper and food coloring and, finally, the cream, to get texture.
For the gordal aioli, in a container add 100 ml of whole milk, 100 g of pitted gordal olives, 1 garlic, 40 g of parsley and half a lemon. We beat 30 seconds without moving the mixer. We slowly add 200 ml of sunflower oil while we continue beating until the desired texture is obtained, and we reserve cold until ready to use.
We serve in a round plate, pouring the cream of peppers in a circular motion in the center, on top of it the cod wrapped in olive soil and, finally, the aioli, decorating with a whole black Cacereña olive on top of the aioli and a little more soil of olives sprinkled on top.