Chef Seamus Mullen presents his recipes using Olives from Spain at Spain's Great Match!

NEW YORK, Sept. 25, 2013 /PRNewswire/ -- Seamus Mullen - award-winning New York chef, restaurateur and cookbook author - introduces Olives from Spain during Spain's Great Match New York on Tuesday, September 24, at the Metropolitan Pavilion.

(Photo: http://photos.prnewswire.com/prnh/20130925/FL86868)

Known for his inventive, approachable and modern Spanish cuisine, Seamus delighted guests with an Only Olives from Spain specially created coca (flatbread) featuring Spanish black olives, along with a delectable potato salad with Spanish gordal olives.

Spain ranks as the number one cultivator and exporter of table olives in the world. Olives from Spain promotes the flavor, versatility and health benefits of the Spanish table olive. With only 35 calories in a serving size of seven olives, Olives from Spain are the perfect complement to any meal and a staple of the Mediterranean diet.

Seamus Mullen // Olives From Spain // Recipes

Recipe 2

PATATAS ALINADAS

Spanish style potato salad with Manzanilla olives 

This dish is a variation on the classic potato salad with a Spanish twist. Manzanilla olives are Seamus' favorite little Spanish olives that pack a ton of flavor.

Special Equipment

Immersion blender

Microplane 

Serves 4

Ingredients 

2 pounds baby potatoes or fingerlings

2 bay leaves

2 cloves garlic

2 sprigs thyme

1 dried guindilla pepper or 1 tsp red pepper flakes

Kosher salt

2 stalks celery, thinly sliced on the bias

1 bulb fennel, thickly sliced

2 TBSP fennel fronds

Fresh lemon juice to taste

1 cup Manzanilla "alino" recipe follows.

For the potatoes

Combine potatoes, bay leaf, garlic, thyme and dried chili in a large pot with lots of cold water and a generous handful of  kosher salt. Cover and bring to a boil, then reduce to a simmer and cook until potatoes are tender and cooked through, depending upon the size of the potatoes, between 15 and 20 minutes. Strain and discard aromatic spices and set aside potatoes in the fridge to cool.

For the Manzanilla "alino"

2 cups manzanilla olives, pitted

2 cloves garlic, lightly crushed

1 shallot, minced

1 TBSP grainy Dijon mustard

2 TBSP sherry vinegar

1/2 cups olive oil

Combine all ingredients and process with immersion blender until pretty smooth, but still a little chunky.

Jessica Drouet
[email protected]
Phone: 786.433.4069

SOURCE Olives from Spain

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