SPANISH AJOBLANCO WITH COCONUT AND MANZANILLA OLIVES
We love to innovate in the kitchen and more when we have dishes from the Mediterranean cuisine as classic as this Spanish ajoblanco. Our own version has coconut and European olives … An explosion of flavor!
- 5 oz. Manzanilla olives
- 5.5 oz. peeled almonds
- 12 fl. oz. coconut milk
- 7 oz. bread
- 1 clove of garlic without its germinated
- 2.5 fl. oz. Extra Virgin olive oil
- 1.2 fl. oz rice vinegar
- Water if necessary to get the texture
- 2 sprigs of mint or good grass
STEP BY STEP INSTRUCTIONS
Cut half of the olives into slices and leave the rest whole. Set aside.
Put the almond, coconut milk, bread, garlic, olive oil, vinegar and salt to taste in a blender and grind for 8 minutes until the cream is very thin. Pass through a fine strainer and set aside in a refrigerator.
In a deep dish we put as base in the center the chopped olives. Pour the cream and finish with a few drops of extra virgin olive oil and some mint leaves.