This is a very simple recipe that creates a very flavorful onion puree using olives, onions, and Olive oils from Spain. By roasting the onion in the oven, the puree will take on the lovely roasted onion taste. Like most of the purees or sauces that are made with Extra Virgin Olive Oil from Spain, it is an essential part in making the dish velvety. This is a traditional Spanish dish and in this specific recipe we are using the olive puree as a cover for freekeh which is a whole, hearty grain that is high in fiber and in protein making it a smart choice as it fills you up quickly! This simple puree is easy to assemble and an is an easy way to add flavor to any type of grain, chip, or sandwich you might desire! Everything is a bit more exciting with onion and Extra Virgin Olive Oil from Spain!
Wrap onion in parchment then wrap in foil. Roast in oven at 350°F for about an hour.
Put onion and onion juice into blender with all ingredients and puree until smooth.
Set aside to “cream” the freekeh.
Source: Ed Brown, as presented at the 2017 Menus of Change® conference. Published with permission of the author. All rights reserved.
We wanted to introduce you to this traditional recipe made with a product that has been used for thousands of years… Olive Oil from Spain. Learn more about the history of our liquid gold here!