The Olive Cure
In June of this year, we toured the Jolca olive factory and saw the whole process of “off the truck to the tin”. Here were some of the highlights in the process of getting those delicious olives to your table: The olives are still sorted by hand when they come into the factory from the olive groves. All of the types of olives are then cooked. After the cooking process, they are put into large, sterile containers for curing for 30 days. These containers are underground outside the factory. The containers are checked every day and the bad olives that float to the top are removed. After the 30 days, the olives go back inside the factory for further sorting. Then comes the pitting and stuffing part. There is a machine that unplugs the olive, takes out the pit, stuffs it with the puree, then puts the plug back into the olive. Quite a machine! Afterwards the olives are ready for the canning process. The pits are recycled, ground up and turned into a form of heating pellet. It was a very interesting learning experience!  | |
| We now have 8 different varieties of stuffed olives: Anchovy, Salmon, Tuna, Jamon, Jalapeño Chili and the new ones are Lemon, Roasted Red Pepper and Garlic. All have a balanced flavor that does not over power the puree or the olives. | |
| What’s new! We just got a shipment of beautiful steel Paella Pans. There are two varieties: black steel and carbon steel. These pans are professional grade and have a limited lifetime guarantee. Go to our website: www.comidaespana.com for sizes and prices. |  |
Pisto Manchego:
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This time of year is perfect to make Pisto Manchego. This dish is Spain’s La Mancha version of a Ratatouille. Use those farmer’s market fresh vegetables for a flavor-packed side dish or tapa. Go to http://www.comidaespana.com/recipe, click on the recipe bar; go to Pisto Manchego. It ‘s easy and versatile!
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