Manzanilla Olivada

100g brunoise shallot

400g finely chopped, pitted manzanilla olives

80g drained capers, finely chopped

2g toasted, ground fennel seed

1g dried guindilla peppers, finely crushed (approximately 8)

8g microplaned lemon zest

600g extra virgin olive oil

80g manzanilla olive brine (reserved from the brine the olives came in)

50g fresh squeezed lemon juice

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Added daily, before service to 1 pint of the Olivada Base:

20g finely chopped parsley

10g finely minced chives

1. Combine the shallot, olives, capers, fennel seed, guindilla, lemon zest well.
2. Add the olive oil, olive brine, lemon juice.
3. Before service daily, finish a pint at at time: adding the fresh, chopped parsley & chives.
4. Re-taste for salt & acidity.

• Olives should be uniformly chopped, do not use the Robo Coupe. If the olives are finely chopped or put through a machine, the olivada will be too bitter.
• Fennel & Guindilla should be crushed small but not a powder.
• Do not serve finished olivada that is more that 24 hours old-- the base can be prepped in larger batches, please finish daily, just enough for the day.