This week we’re collaborating with #HaveanOliveDay to bring you a recipe centered around Olivada, a traditional Spanish olive pate. This recipe elevates your typical sandwich, the base is egg and it’s accented by a mild melted cheese, chopped olives and garlic. We recommend making this recipe with Manzilla Spanish olives stuffed with pimento. Served warm this is a delicious breakfast sandwich or chilled it can be kept for lunch later.
An Olive day is a day full of flavor and color. It’s an fresh, vital, optimistic, and Mediterranean.Learning to enjoy the small things in life and the passion for discovering new flavors, and traveling to Europe with every bite. We believe you’ll enjoy an Olive Day with this Olivada Sandwich.
Ingredients
- 9 oz. chopped Manzilla Spanish green olives stuffed with pimento #OlivesfromSpain
- 6 egg frittata or 6 sliced hard-boiled eggs
- Baby kale or arugula
- Half a red onion, peeled and roughly chopped
- 2 cloves of garlic, peeled and minced
- 1 – 2 tablespoons olive oil
- Salt and pepper
- Ciabatta loaf or focaccia
- Pepper jack or mozzarella cheese
Directions
- Begin by chopping the olives by hand until fine, then chop the red onions by hand until finely diced.
- If not using hard boiled eggs- whip whole eggs with a whisk and pour into a greased pan over medium heat, stirring occasionally. Cook to desired firmness.
- Combine chopped red onion and olives with garlic, olive oil salt, and pepper to taste (optional: add dried red pepper flakes for some heat).
- Slice and lightly toast ciabatta loaf or focaccia. Melted slice of cheese over one slice of bread.
- Build sandwich with olive salad on top of melted cheese, then layer on the eggs, and top it off with some baby kale or arugula tossed with a little olive oil and salt.
- Cut just before serving. Serve warm or wrap in paper towels, then plastic; to chill at least 2 hours. So that sandwich can be made 12 hours ahead if kept chilled.
Enjoy a break from your typical sandwich with this beautiful Olivada sandwich! Olivada is also great served as an appetizer alongside a cheese plate on top of crackers or crostini. Have a favorite recipe you’d like to share with us that uses Manzilla Spanish olives? Comment below or send your recipes to philmytummy1@gmail.com.
This post was sponsored by Have An Olive Day.
philmytummy.com 