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Ultra premium, salted marcona almonds, lightly fried in olive oil. Naturally Cholesterol Free!
Andalusian style with a slightly oily finish.
Size: 8.8oz/250g
Origin: Murcia, Spain
AL006
$19.49
Recipe - Seared Swordfish with Gourmet Chili Oil
Ingredients
4 tablespoons Extra Virgin Olive Oil
4 Swordfish Steaks, 1 1/2" thick
2 tablespoons Mallafre Gourmet Olive Oil Pressed with Guindilla Chili
1 tablespoon Shallots, diced
2 tablespoons Garlic, diced
1/8 teaspoon Crushed Red Pepper Flakes
4 tablespoons Capers, drained
1/2 cup La Explanada Manzanilla Olives Stuffed with Anchovy, coarsely chopped
5 cups Grape Tomatoes, quartered with the liquid reserved
Salt and Pepper to taste
1/4 cup Scallions, green parts only chopped for garnish (optional)
Portions
Serves 4
Prep Time/ Cook Time
10 minutes preparation, 20 minutes cooking on the stove.
Instructions
In a large pan, heat the EVOO over medium-high heat. Meanwhile, lightly dust the swordfish with salt and pepper. Add the swordfish to the pan and sear on all sides (about two minutes per side). Remove the swordfish and set aside. Next, reduce the heat to medium-low and add the chili olive oil, garlic, shallots, red pepper flakes, capers, and olives. Cook until the shallots are translucent (about one to two minutes, being careful not to burn the garlic). Add the tomatoes with their reserved liquid and simmer for about five minutes. Add the swordfish to the mixture and cook for an additional five minutes. Garnish with scallions. Serve and enjoy!
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Add With One Click: Gourmet Chili Oil, Capers, Anchovy Olives, EVOO, and Salt
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Wonderful when served cold as Tapas or Antipasto, asparagus may be complimented by a drizzle of olive oil and sherry vinegar.
Size: 18.87oz/535g net, 11.46oz/325g drained
Origin: Zaragoza, Spain
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Manzanilla olives stuffed with anchovies create a combination that is simply irresistible. Extra-Large and stuffed with the perfect amount of anchovy to make the flavor pop!
Size: 12.7oz/350g net, 5.3oz/150g drained
Origin: Alicante, Spain
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