Servings: 4 – Prep/Cooking Time: 10 minutes
INGREDIENTS:
1 pound of mixed olives (Kalamata, Castelvetrano, Cerignola), unpitted
3 oz of Fermin Iberico or Serrano Loin
3 oz. fresh arugula
3 oz. feta cheese or queso fresco
1/2 cup of olive oil
Juice and zest of 1/2 lemon
1 fresh garlic, small diced
1 teaspoon dried oregano
Red pepper to taste
Fresh parsley, chopped (optional)
PROCEDURE:
Mix the olives, oil, lemon juice and zest, garlic, herbs, red pepper and cheese in resealable plastic bag. Chill overnight. If needed, drizzle with more oil before using. Add Fermin Loin and fresh arugula before serving and enjoy!
NOTES:
This very refreshing salad can be served as an appetizer as well (without the arugula). You can prepare the olives and cheese marinate and keep it in the refrigerator for a few days. Just add the loin before serving, it is extremely easy to make.
A glass of Cava or Spanish beer will be a great pairing. Buen provecho!
Servings: 4 – Prep/Cooking Time: 10 minutes
INGREDIENTS:
1 pound of mixed olives (Kalamata, Castelvetrano, Cerignola), unpitted
3 oz of Fermin Iberico or Serrano Loin
3 oz. fresh arugula
3 oz. feta cheese or queso fresco
1/2 cup of olive oil
Juice and zest of 1/2 lemon
1 fresh garlic, small diced
1 teaspoon dried oregano
Red pepper to taste
Fresh parsley, chopped (optional)
PROCEDURE:
Mix the olives, oil, lemon juice and zest, garlic, herbs, red pepper and cheese in resealable plastic bag. Chill overnight. If needed, drizzle with more oil before using. Add Fermin Loin and fresh arugula before serving and enjoy!
NOTES:
This very refreshing salad can be served as an appetizer as well (without the arugula). You can prepare the olives and cheese marinate and keep it in the refrigerator for a few days. Just add the loin before serving, it is extremely easy to make.
A glass of Cava or Spanish beer will be a great pairing. Buen provecho!
