REMEMBER: Recipes by Juan Pozuelo for Olivolea

From the laboratory to the plate. Today I want to share with you the recipes that chef and olive oil ambassador Juan Pozuelo created with some of the active ingredients in Olivolea creams, in the creative cooking workshop that took place at the Bulthaup space on O'Donnell Street in Madrid.

You already know my passion for gastronomy and cooking. I find it fascinating to play with proportions, textures, flavours and aromas and, above all, to enjoy the result. That's why I think you'll like to know the recipes that Juan Pozuelo created for Olivolea and that he kindly gave us. Delicious and healthy creations to enjoy with your family, in which some of the ingredients are the same ones that make our creams possible.

OLIVE OIL CRUMBLE WITH ROSE AND CHAMOMILE CAVIAR

Crumble

Ingredients: 100 grams of flour, 40 grams of butter, 10 grams of brown sugar, 10 grams of olive oil.

We work the butter until soft and add the rest of the ingredients, forming a sandy paste.

We spread it on a baking sheet and let it dry at 170 degrees for 10 minutes.

Let it cool and finish breaking it into crumbs.

Caviar

Ingredients: Chamomile and rose essence, water, honey, spherification kits, xanthan gum.

We prepare two infusions with the desired concentration level. In the case of roses, we will follow the instructions of the essence we have obtained.

We set the infusions to the sweetness level and proceed according to the instructions on the spherification kit – Sosa brand products indicate the dosage and process for each type of product.

BREAD WITH TOMATO AND HAM

Ingredients: Tomato bread (small rolls are fine), 1 kilo of tomatoes, 100 grams of ham tips, 6 gelatin sheets, siphon and fillers.

We crush the tomatoes until we have a very fine paste and place them in a strainer with a cloth or paper napkin and let them filter overnight.

Put the ham tips in ½ litre of water and let it heat for 40 minutes without letting it boil. Cover and let it rest overnight. Strain.

We heat the ham and melt the gelatin.

We mix the two liquids until we obtain 800 ml, approximately 600 of tomato and 200 of ham.

We fill the siphon and add the charge. We let it rest for an hour.

We empty the bread and fill it with the tomato and ham foam.