Paloma Olives 💖 A fave cocktail in olive form!
Another week, another fun marinated olive recipe 🤘
The cocktail to marinated olive pipeline is thriving in my house. I’m on such a roll with these, I may never be able to stop.
Snack of the week: Paloma olives - like a refreshin’ sip of my favourite cocktail in every bite.
Cookbook of the week: The Female Chef - such a beautiful variety of recipes, I’m making the wontons tonight!
Kitchen piece of the week: My new Sabre cutlery, I’ve wanted them FOREVER and finally justified getting them after clearing out a ton of random shit to donate. Feeling chic.
Now, onto the good stuff.
Paloma Olives 💛💖
One of my fave cocktails - in olive form!
I loveee a good Paloma. Not too strong, not too bitter, but tall, refreshing, and gorgeously grapefruit-y.
Paloma means ‘dove’ in Spanish, and although this drink’s exact origins are unknown, like all of the best things in life, it's believed to have originated in Mexico (1950s). And Don Javier Delgado Corona, owner of the oldest bar in Jalisco, Mexico, is allegedly the mind behind this delish drink!
Typically made with tequila, lime juice, and grapefruit soda, I’m bringing you the olive version today which is one for the books for sure.
Ingredients:
One 300G jar of Nocellera / Castelvetrano olives
1/2 tbsp tequila blanco
1/2 tbsp grapefruit juice
1/2 tbsp lime juice
The vesicles of 1-2 grapefruit segments (AKA the cute like gem/sack-like pieces) - I just peeled a segment and then shredded with a fork, can be chunky!
A big pinch of pink (or reg) flaky sea salt
How to:
Add your olives, tequila, grapefruit vesicles, grapefruit juice, lime juice and salt to a bowl - stir to coat the olives.
Allow to marinate for a few hours before serving, or keep in the fridge for up to 3 days for a more intense flavour.
Enjoy!