Hojiblanca olive water and tomato, a cocktail by the Torres brothers
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Total: 24 h Diners: 2
Lbrothers Sergio and Javier Torres throughout their long career these two chefs, born in Barcelona, have been known by many names, but by a single maxim: That of seeking excellence in each of the things they carry out when they hang up their aprons. This is the philosophy that permeates their elaborations.
Their passion for always working with the best ingredients and at their best moment is the secret behind the success of their two establishments open to the public, one in their hometown and the other in the capital of Spain. In addition to an identical physique, these two chefs share the responsibility of keeping the Cocina Hermanos Torres restaurants, one of the six establishments with the double macaron in Barcelona, and the Dos Cielos in the capital, at the highest culinary level.
To reach and keep this prominent place in the Olympus of Spanish haute cuisine, in addition to talent and effort, knowledge of the raw materials and the application of the best techniques to get the most out of them are essential elements. This combination of knowledge of the ingredients and the way they are prepared has made it possible for Aceitunas de Autor to become a vermouth. become a vermouth to surprise the audience in the room, who are about to take a sip from their Martini glass and find #ElRetoDeLaAceitunadiscovering the Hojiblanca variety.
Playing with the senses is the basis of the Aceitunas de Autor that the Torres Brothers have carried out to join in the reinvention of olives. A trompe l’oeil that shows that the fruit of our olive groves, a classic that has been in our pantries for thousands of years, has everything necessary to surprise and satisfy those eager to enjoy new experiences when they sit at the table.
Spain is a world leader in quality and production volume of Table Olives. This supremacy is reflected in the diversity of options that gastronomy professionals have at their fingertips. Infinite varieties, each with a different personality. A sustainable, healthy and proximity resource that master chefs have at their disposal to let their imagination run wild in recipes like this one.
How to make a Hojiblanca olive and tomato cocktail
. Ingredients
For the olive water
Hojiblanca olives, pitted, 1 kg
For the tomato water
. Pear tomato, 1.5 kg Olive water, 900 g Dried Hojiblanca olives, 100 g Manzanilla olives, 100 g
For the mixture
Piparras water, 50 g Yuzu juice, 20 g Soy sauce, 10 g Manzanilla olives, 50 g
Step 1
For the olive water, we put the olives in a food processor and crush them. Once crushed, we let them strain in a cheesecloth in the refrigerator overnight.
Step 2
To make the tomato and olive water, crush the tomatoes and olive water with 100 g of dried Hojiblanca olives and 100 g of Manzanilla olives. Strain through a cheesecloth or cheesecloth overnight in the refrigerator.
Step 3
To finish the cocktail, add the ice cubes that fit in the mixing glass and add 500 ml of tomato and olive water and the rest of the ingredients for the mixture. Mix and serve well chilled. Finish with a Hojiblanca olive inside the cocktail.
