Tetilla cheese and green olive jam

3/8 cup Spanish green olives
5 tsps. brown sugar
1/8 cup white sugar
3/8 cup Tetilla cheese

To make the jam, take the green olives and wash them carefully under cold running water. Dry the olives well, place them in a blender or food processor and blend them until you obtain a smooth purée. Place the purée in a saucepan and add the brown sugar and the white sugar.

Cook it slowly for about until the sugar melts and starts to caramelize. When it reaches a thick consistency remove from the heat and let the jam cool completely. Serve the jam on cocktail spoons with a small cube of Tetilla cheese on top.

Preparation: Sonia Fuente

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