Salmorejo
This Andalusian classic and our Picual olives were practically raised under the same sun-drenched land. Salmorejo is rich, creamy, and all about ripe tomatoes—served chilled as the ultimate summer refresher. And nothing brings out the best in it like our Fresh & Peppery Picual. A true love story of local cuisine. Perfect example for what grows together, goes together!
Easy to make with just a few ingredients and with a generous drizzle of Grovehood Picual, everyone will be asking for the recipe.
Recipe (for 4 people)
Ingredients
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670 gr of plum tomatoes
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135 gr of white bread (better stale from the two last days)
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100 ml of Grovehood collective olive oil
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1 garlic clove
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Salt to taste
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1 egg top garnish (optional)
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Basil leave to garnish (optional)
Method
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Start my washing and cubing the tomatoes
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Process the tomatoes in a blender until a smooth texture
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Pass the juice through a sieve to remove all the small pits and have an even smoother juice
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Now slice the bread and let it rest on the tomato juice for 10’ so that it hydrates
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Now process this new mixture with the crushed garlic clove, olive oil and salt to taste
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If you prefer a more liquid texture, add cold water in rounds of tablespoons until you get the desired consistency
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If topping the Salmorejo with a hard boiled egg, cook it for 12’ and let it rest in cold water before grating it and topping the Salmorejo with it.
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Add a dash of the olive oil and the basil leave