Iberian Ham on Flatbread with Manzanilla Olives

Iberian Ham on Flatbread with Manzanilla Olives

Omars Place

Ingredients

  • Calasuto bread
  • Cured Manchego cheese powder
  • 4 oz Cinco Jotas ibérico ham
  • Olive paste caviar from extra virgin olive oil Arbequina olives
  • Blanched, pear-shaped, cherry tomatoes
  • Baby green basil sprouts
  • Pickled sea fennel
  • Capers
  • Extra virgin olive oil
  • Manzanilla olives

For the cherry tomatoes:

  • Blanched, pear-shaped, cherry tomatoes
  • Extra virgin olive oil
  • Water

For the Mazanilla olives:

  • 200 ml olive juice
  • 12 g gluconolactate
  • 7 g xanthan gum
  • ½ l water
  • 25 g alginate
  • Extra virgin olive oil
  • 1 stick cinnamon
  • 1 star anise
  • skin from 1 orange

Preparation

For the cherry tomatoes:

  • Boil wáter
  • Cut an “x” into the top of each tomato
  • Place the cherry tomatoes into the boiling water for 15 seconds
  • Remove and chill quickly with water and ice.
  • Peel the tomatoes
  • Cover in extra virgin olive oil and set aside.

For the Mazanilla olives:

  • Remove the pits from the olives.
  • Liquify the olives and strain in a superbag. Add the gluconactate and mix in a blender
  • Add the xantham gum and mix.
  • Set aside for 12 hours in the refrigerator
  • Mix ½ l of water with the alginate. Put the container into a packing machine to remove the excess air.
  • In another container, mix the extra virgin olive oil together with the spices and the orange peels. Set aside.
 
Then prepare the following bowls:
 
1) Mix the olive juice with the xantham gum and the gluconolactate.
2) Mix water and alginate
3) Container with water
4) Olive oil with spices
 
With a measuring spoon, gather some liquid from the olives, pour it over the alginate mixture and set aside, submerged, for 2-3 minutes. With a slotted spoon, remove the balls from the alginate mixture and clean under running water. Remove from the water and place in the olive oil mixture.
 

Final Touches

  • Arrange the Mahón cheese powder on a crunchy slice of Kalasuto bread.
  • Add the Iberian ham to give volume.
  • Drizzle three spoonfuls of olive paste caviar over the cherry tomatoes.
  • Decorate each tomato with a mini basil leaf.
  • In the center, arrange with the sea fennel and the capers.
  • Drizzle the entire arrangement with extra virgin olive oil.
  • And a spoon and enjoy.