Olive oil is used in all sorts of recipes in Spain, particularly in Andalusia. “We use extra virgin olive oil for everything, from savory to sweet,” Chef Clive, of our Andalusia cooking vacation says. “Even in the ice cream.” That said, it has to be used with care. It should also be used as soon as possible, and it’s a great way to season food, just like you would with salt and pepper. Why? Because the best extra virgin olive oil is basically made with fresh fruit juice.
One way to use that olive oil is with this Ajo Blanco – chilled garlic and almond soup – recipe, which is one of Chef Clive’s favorites. This particular recipe serves four people.
Prep time: 70 minutes
Cook time: 0 minutes
Cook method: Blend
- 250g (8 3/4 oz) blanched almonds
- 3 cloves garlic
- 85g (around 3 oz) white bread crumbs
- 500ml (just over 1 pint) water
- 2 tbsp sherry vinegar
- Salt to taste
- 6 tbsp extra virgin olive oil
- 8 muscatel grapes
- Extra virgin olive oil to serve
1. Finely grind the almonds and garlic in a blender. Add the bread crumbs, water, vinegar, and salt and blend for two minutes until smooth.
2. Slowly add the olive oil, while blending continuously until it becomes creamy liquid.
3. Refrigerate for at least 1 hour.
4. Serve in individual soup bowl or a large goblet with 1 or 2 grapes and lightly drizzle extra virgin olive oil over the top.
By Liz Hall
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