Pomegranate and spanish olives | Granada Con Aceitunas
🫒 ⭐ Rating: 4.8/5 (based on home cooking experiences)
👨🍳 By Chef Omar Allibhoy
🕒 Prep Time: 15 minutes
🍳 Cook Time: No cooking required
⏰ Total Time: 15 minutes
🥘 Servings: 4-6
📊 Difficulty Level: Easy
As a Spanish chef, there's something magical about the way this Granada con Aceitunas (Pomegranate and Spanish Olives Salad) brings people together. Every time I prepare this dish in my London kitchen, I'm transported back to the sun-drenched courtyards of Granada, Spain, where pomegranates (granadas in Spanish) grow in abundance.
This recipe holds a special place in my heart because it represents the perfect marriage of sweet and savory flavors that Spanish cuisine is famous for.
What I love most about sharing this recipe is seeing families gather around the table, picking at the vibrant pomegranate seeds (granada seeds) and premium Spanish olives while sharing stories and laughter. It's more than just a salad; it's a conversation starter, a celebration of Spanish ingredients, and a way to bring Mediterranean sunshine to your dining table.
What is Granada con Aceitunas?
Granada con Aceitunas is a traditional Spanish salad that combines two iconic Mediterranean ingredients: pomegranates (granada in Spanish) and Spanish olives. This refreshing dish originates from the Granada region of Spain, where pomegranates have been cultivated since Moorish times. The name "granada" itself means pomegranate in Spanish, and it's also the name of this beautiful city in southern Spain.
Ingredients:
1 Pomegranate
1 small jar of Spanish black pitted olives
1 chicory endive
A teaspoon of honey
A drizzle of Sherry vinegar
A drizzle of Spanish olive oil
A pinch of salt
Prepare the Pomegranate
This is a traditional salad from Andalucia, the biggest producer of olives in the world, with the seasonal pomegranate that you can find in the supermarkets from September until February. I am a lazy person and chicory endive is one of those lettuces that need no washing and Spanish olives are always ready for me in the dry store.
Cut the pomegranate in half and use your fingers, or a spoon, to remove all the delicious pulp and keep this to one side.
Chop your chicory endive into large pieces, drain the Spanish black pitted olives and mix altogether with the pomegranate. Drizzle with honey, Sherry vinegar, Spanish olive oil and salt. A delicious salad ready in just 5 minutes.
Professional Chef Tips
When selecting pomegranates (granadas), choose ones that feel heavy for their size and have a deep red color
To avoid staining, wear an apron and de-seed the pomegranate in a bowl of water
Use room temperature olives for better flavor
Store any leftover pomegranate seeds in an airtight container for up to 3 days
For best results, dress the salad just before serving
What to serve with this versatile spanish salad pairs beautifully with:
Grilled fish or seafood
Spanish cheese platter
Crusty bread and jamón ibérico
As part of a tapas spread
Alongside grilled meats