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Extra Virgin Olive Oil Spread

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Extra Virgin Olive Oil Spread

Ingredients

  • 2 gelatin sheets

  • 1/4 cup O&O 8 Hojiblanca olive oil

  • 10 cherry tomatoes

  • 1lb O&O Atlantic Fleur de sel

  • 1lb Fresh parsley

Preparation

  1. 1. 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.

  2. 2. 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.

  3. 3. Decorate with parsley.

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