Bravas potatoes with manzanilla olives ali oli | olivesatyourtable.eu

Servings

4

Ready in

20 min

Difficulty

Easy

Good For

Our tables

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BRAVAS POTATOES WITH MANZANILLA OLIVES ALI OLI

INGREDIENTS

Dairy free, Gluten free, Vegan

  • 200 g of Manzanilla olives
  • 800 g of potatoes cooked with skin
  • 1l of olive oil for frying
  • 4 cloves of garlic
  • 250 ml Mild olive oil for ali oli sauce
  • 2 tbsp sweet paprika
  • 1 tbsp hot pepper
  • 1 tbsp rice flour
  • 120 g of fried tomato
  • 150 ml vegetable broth
  • 2 tbsp apple cider vinegar
  • Salt

STEP BY STEP INSTRUCTIONS

Step 1

Chop half of the Manzanilla olives into fine squares and set aside the other whole olives, separately.

Step 2

In a glass put 3 cloves of garlic and a little oil, crush. Once you have a fine paste, add the oil little by little so that it emulsifies until you get the ali oli, like a cream. Mix with the chopped olives and set aside.

Step 3

Peel and dice the cooked potatoes and fry in hot oil until golden brown. Set aside.

Step 4

For the brava sauce put a whole crushed garlic and a good stream of oil in a pan or pot. After a few minutes add the peppers, mix and add the rice flour. Cook together for a couple of minutes. Add the fried tomato and the broth, stirring constantly until it becomes the consistency of a sauce. Add the vinegar and mix, remove from heat and discard the garlic.

Step 5

In a plate we put a potato base, season salt to taste and add the brava sauce between them. Serve with a few teaspoons of Manzanilla olives ali oli and some whole Manzanilla olives.

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