the appetizer:
Though Spanish cuisine has roots in Roman and Mediterranean cooking, influence from Jewish and Moorish settlers differentiates Spain's cooking from the rest of Europe. Later, Spanish conquistadores brought back numerous foods from the Americas that were then introduced to the rest of Europe, including potatoes, tomatoes, peppers and beans.
Spain
Fried Olives
Amount to serve 4
1/4 kg (9 oz) green olives
1 egg, beaten
500 g. (4 cups) flour
2 cups olive oil (The amount of oil needed will vary depending on whether you use a frying pan or a dedicated fryer, and on the size of the equipment).
Coat the olive with egg and flour. Fry them using plenty of hot oil until golden brown. Drain them on paper towels. Serve warm.
Recipe provided by Asoliva of Spain
Spain
- Backgrounder
- Customs & Hospitality
- What toEat
- Menu Guide
- Festivals & Feasts
- Tapas
- The Tomatina (Tomato Fight)
Spanish Cookbooks with Recipes
- Catalan Cuisine by Colman Andrews
- El Farol: Tapas and Spanish Cuisine by James Campbell Caruso
- My Kitchen in Spain by Janet Mendel
- Savoring Spain & Portugal by Joyce Goldstein
- Olive Oil: From Tree to Table by Peggy Knickerbocker
- The Basque Table by Teresa Barrenechea
- The Best of Gourmet Magazine: Flavors of Spain
Tapas by Penelope Casas
Recipes
- Fried Goat Cheese with Onion Confit
Queso de Cabra Frito Sobre Cebolla Confitada - Vegetable and Goat Cheese "Lasagna"
Lasana de Verduritas con Queso de Cabra - Fried Beer-Marinated Chicken Wings with Salsa Brava
Alitas de Pollo Marinadas en Cerveza con Salsa Brava
- Fried Goat Cheese with Onion Confit
More Spanish Tapas Recipes
- Alioli Potatoes
- Bravas Potatoes
- Chicken Croquettes
- Fried Almonds
- Fried Calamares
- Fried Olives
- Red Pepper with Anchovies
- Salt Cod Fritters
- Shrimps with Garlic
- Spanish Orange Tart
- Spanish Tortilla
- White Beans with Vinaigrette Sauce
Back to the main Spain page
Spain on Wikipedia
More country Destinations
This page modified January 2007
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