The Father's Table

From your card

Fire-Crushed Black Garlic Steak Finish

Made for the cast iron mortar and spooned warm over steak straight from the fire.

• 1 tsp Black Garlic Finishing Salt
• 1 garlic clove
• 1 tsp cracked black pepper
• A small handful of fresh rosemary leaves or cilantro
• Optional: a pinch of chili flakes
• 3 to 4 tbsp Olea Reserve Extra Virgin Olive Oil, to finish

1. Add the salt, garlic, pepper and rosemary to the mortar.
2. Crush slowly with the pestle until fragrant and a little paste-like.
3. Pour in the olive oil and stir right in the mortar until glossy.
4. Pour from the mortar's spout over sliced steak, grilled bread, roasted potatoes or charred vegetables. Let the warm meat carry the flavor.

Crush slowly. Pour generously. Share warmly.

Mortar & Olea Reserve

Mortar Salsa Verde

A bright green sauce for steak, fish, eggs or roasted potatoes. 10 minutes.

• 1 garlic clove
• Pinch of Black Garlic Finishing Salt
• 1 cup fresh parsley leaves
• 2 tbsp fresh mint or basil
• 1 tbsp capers
• Zest and juice of 1/2 lemon
• 1/3 cup Olea Reserve Extra Virgin Olive Oil

1. Crush the garlic and salt in the mortar into a paste.
2. Add the herbs a handful at a time and crush until finely broken down.
3. Add the capers and lemon zest and crush a little more.
4. Stir in the lemon juice and olive oil. Taste and add another pinch of salt if needed. Spoon it on just before serving.

Olea Reserve & Black Garlic Salt

Burrata with Black Garlic and Cracked Pepper

The simplest way to taste what a great olive oil can do. 5 minutes.

• 1 ball of burrata, at room temperature
• 2 tbsp Olea Reserve Extra Virgin Olive Oil
• A pinch of Black Garlic Finishing Salt
• Cracked black pepper
• Grilled or toasted bread

1. Set the burrata on a plate and gently tear it open.
2. Pour the olive oil over the top so it pools around the cheese.
3. Finish with the salt and pepper and serve with warm bread for swiping.

Olea Reserve

Vanilla Ice Cream with Olive Oil and Sea Salt

The dessert that surprises everyone at the table. 2 minutes.

• 2 scoops good vanilla ice cream
• 1 tbsp Olea Reserve Extra Virgin Olive Oil
• A pinch of flaky sea salt
• Optional: shaved dark chocolate

1. Scoop the ice cream into a chilled bowl.
2. Pour the olive oil over the top. The peppery finish against the cold cream is the whole point.
3. Finish with the salt and chocolate.

Olea Reserve

Turkish Eggs (Cilbir)

Soft poached eggs on garlicky yogurt with warm pepper oil spooned over the top. About 20 minutes, and the one to pull out the good bottle for.

Black Garlic Finishing Salt

Roast Turkey Breast with Leeks

All the holiday flavor without the whole bird. A pinch of the black garlic salt over the sliced turkey right before serving is the part people notice.