• Cobelén table olives – Gordal
  • Pineapple chunks
  • Orange zest
  • Extra virgin olive oil
  • Sherry vinegar
  • Salt
  • Cod bits
  • Cumin


Mix the cod bits, orange zest and pineapple chunks in a bowl. Make a vinaigrette with the olive oil, sherry vinegar, salt and cumin. Add the Gordal olives to the vinaigrette, and lastly, mix with the cod. Serve cold.


Source and image: El Aceituning