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Extra Virgin Olive Oil Spread


2 gelatin sheets
¼ cup O&O 8 Hojiblanca olive oil
10 cherry tomatoes
O&O Atlantic Fleur de sel
Fresh parsley


To prepare sauce, soak gelatin in ½ litre of water. Bring the water to 50°C and let the sheets melt. From this mix, prepare emulsion to obtain a rich creamy texture to which salt will be added.

On a tapas spoon, spread a small amount of creamy olive oil, paired with a piece of grilled bread, ½ a cherry tomato and fleur de sel. Decorate with parsley.

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Extra Virgin Olive Oils:

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