FRIED OLIVES

This recipe comes from the kitchens of a beautiful estate in the rolling hills of Montilla just south of Cordoba. It makes a great canape or can be included in a Spanish tapas spread. The olives are not grown on the estate, which produces olive oil, but come from nearby Seville.

Ingredients
1 egg, beaten
500g plain white flour
2 cups olive oil
250g green Manzanillia olives

Method
Beat the eggs and flour together to make a good batter. Heat the oil in a deep frying pan until very hot but not smoking.
Coat the olives in the batter in small batches and deep fry until golden brown. Drain on paper towels and serve at once.

FRESH SHEEP’S CHEESE SALAD WITH FRUIT AND OLIVES

This is a lovely fruity salad to serve in the winter months. Any kind of good artisan produced olives can be used in this recipe. Serve as a first course or a good lunchtime snack with plenty of crusty bread.

Ingredients
3 tender lettuce hearts, washed and drained
1 pink grapefruit, peeled and segmented
1 sweet apple. Cored and cut into dice
200g fresh sheep’s cheese, crumbled
100g good table olives
15g capers
juice of 1 lemon
8 tablespoons Spanish extra virgin olive oil

Method
Tear the lettuce leaves into pieces by hand and use to line a salad bowl.
Cut the grapefruit segments into small pieces and mix with the apples, cheese, olives and capers. Spoon this mixture onto the lettuce leaves.
Beat the lemon juice with olive oil and pour over the salad. Mix carefully and serve at once.

LA PASTA ALLA NORMA

"Norma" is the most famous of Vincenzo Bellini, a romantic musician, who was born in Catania in the beginning of '800. The Catania people loved him so much and so gave his masterpiece's name to this dish.

Ingredients
1kg. of aubergines, sliced
1 kg. of ripe tomatoes, peeled and chopped
salt
handful of fresh basil
1 onion, peeled and chopped
300/400g penne
pecorino ewe’s milk cheese, grated
plenty of Mandre Rosse Sicilian extra virgin olive oil

Method
Start by preparing the aubergines. Fry the slices in hot oil, drain from the oil putting them on paper. Cook the tomatoes over a medium heat with salt and half the basil until they are soft. Drain and strain. Taste the sauce and, if necessary, add a little of sugar. Next fry the onions gently in the oil. Add to the tomato sauce and cook for ten minutes.
Add the penne to boiling water and cook for the time given on the packaging, stir often. When it is still slightly firm, drain and toss with the tomato sauce, the rest of the basil leaves and half the aubergine slices, chopped into smaller pieces. Drizzle on the extra virgin olive oil and serve in large bowls. Sprinkle with grated pecorino and top with the remaining aubergine slices. Serve with more olive oil on the side.