“Like wines from the most reputable vineyards, why can’t superior olive oils be worthy of being recognized as grand cru?” – Oliviers & Co
When I was pondering on what recipe to pair with the Penarrubia Organic Summer Extra Virgin Olive Oil made by Oliviers & Co, I knew that I wanted to create a recipe that would be the perfect way to showcase it. The flavor profile of the olive oil with its subtle notes of apple and roasted hazelnut, and the colorful design of the bottle which makes you think of the warm waters of the Mediterranean, served as the inspiration for this summer salad.
While many home cooks and chefs tend to add salad dressings, vinaigrettes, or balsamic vinegar to salads, I like the taste and texture that an olive oil brings. The smooth texture of this summer olive oil delights rather than overwhelms the senses, blending with the savory flavor of the crab cakes, the sweetness of the peaches, and the tanginess of freshly shaved Pecorino Romano giving your salad the perfect Je ne sais quoi.
Oliviers & Co
Penarrubia Organic Summer Extra Virgin Olive Oil 2021
This summer olive oil has everything you want in an olive oil. It has a creamy texture and smoothness that adds is delicious on salads, in soups, over grilled shellfish and seafood, chicken and even over ice cream. With subtle notes of cooked apple and a finish of roasted hazelnut this olive oil balances out the flavors that are typical of Picual olives from the Castilla La Mancha region in Spain.
Crab Cake & Peach Salad
- 1 head Bibb Lettuce (washed and torn)
- 2 crab cakes
- 1 peach (sliced)
- Pecorino Romano (shaved)
- Walnuts (chopped)
- Penarrubia Organic Summer Extra Virgin Olive Oil 2021 (Oliviers & Co)
Assemble Salad: Add Bibb Lettuce, Peaches and Crab Cakes to salad bowls (or plates) with one crab cake per bowl. Sprinkle with chopped walnuts and shaved Pecorino Romano. Drizzle with olive oil.