Delicious Regional Flavours
At Hacienda Dos Olivos traditional home cooked Andalusian cuisine is prepared for you by our Spanish cook with local produce, regional and Moorish flavours, accompanied with good Spanish table wine and Spanish beer.
"Fantastic food and wine".
~ E. Stai, Norway
Dining at Hacienda Dos Olivos
In the mornings a hearty Spanish breakfast is served to you and combines fruit juice, freshly baked bread, biscuits and cakes, and olive oil on toast with Serrano ham and tomato.
Lunch may be taken in the garden and is a buffet including cold meats, salamis, breads, cheeses, salads, and a traditionally cooked dish.
Dinner is enjoyed by the pool on balmy summer evenings or in the Dos Olivos dining room. Vegetarian/other diets may be catered for on prior request.
Tapas (Spanish appetizers) of sustaining nibbles may be served beforehand, as meals come a little later here in Spain.
A Sample of our Dinner Menus
Ensalada de Espinacas Marroquí
Spinach leaves sautéed with olive oil, garlic, spices, and preserved lemons, Moroccan style.
Carne con almendras y manzanas
Veal baked with apples, almonds, solera wine and laurel.
Col Morada con Patatas
Colourful red cabbage and potatoes seasoned with a vinaigrette dressing.
A traditional Andalusian egg custard, topped with caramel.
A thick tomato based cold soup from Cordoba, with Serrano ham and eggs served on top.
Bacalao a la Roteña
Traditionally made in a terra cotta dish, the cod is simmered in rich flavours of Mediterranean vegetables.
Patatas con Romero
Oven roasted potatoes with extra virgin olive oil, a hint of salt and rich rosemary.
Arroz con Leche
Creamy Spanish rice pudding with a perfect blend of cinnamon and lemon.
Popular Hacienda Dos Olivos Recipes
Some of our favourite recipes
La Tortilla Paisana is a variant of the famous Spanish potato omelette where, in addition to potatoes, other vegetables such as carrots, peas or beans and serrano ham or chorizo are added. It can be served cold or hot, as a starter, appetizer or as a light meal.
Serves 4 - Difficulty: Easy
- 4 large potatoes, peeled and diced
- 1 onion, halved and thinly sliced
- 1 green pepper, chopped
- 1/2 red pepper, chopped
- Peas (to taste)
- 1 chorizo, thinly sliced
- 4 eggs
- Extra virgin olive oil
- Salt and pepper
- 2 tbsp chopped fresh Parsley
Heat olive oil in a frying pan over medium heat, cook the potatoes until translucent and firm. Drain on kitchen paper.
In the same frying pan, with less oil, sauté the onions and peppers. Add the peas, the chorizo and stir-fry.
In a large mixing bowl, beat the eggs together with the parsley, season to taste. Gently stir in the potatoes, chorizo, onions, peppers and peas.
Wipe out the pan with kitchen paper and heat oil.
Pour the mixture into the pan and cook on low heat, until the egg begins to set. Use a wooden spatula to prevent the tortilla from sticking and allow the uncooked egg to run underneath.
Garnish with parsley
Pollo a la Andaluza
- 1 chicken, cut into small pieces and seasoned
- 1 big onion, peeled and finely chopped
- 2 mature tomatoes, peeled and finely chopped
- 4 cloves garlic, peeled and finely chopped
- 2 hard-boiled eggs, peeled
- 2 Laurel leaves
- 1 small glass of white wine
- 1 small glass of Jerez – Pedro Jimenez (optional)
- 1 cup of stock
- 12 - 15 toasted almonds
- Salt and pepper
- Chopped parsley
- Extra virgin olive oil
Heat olive oil in a frying pan over medium heat, fry the seasoned chicken until golden on all sides. Transfer the drained chicken pieces to a large casserole.
In the same oil over medium heat, fry the garlic and onions. When the onions are golden add tomatoes.
In a blender, place garlic, onions, tomatoes, almonds, parsley, eggs, saffron, white wine and blend to a crunchy texture.
Transfer the processed ingredients to the casserole with chicken, add Jerez and Laurel leaves, stock if it has not been used in the blender and season to taste.
Stir to mix the ingredients, so the flavours blend, and then place the casserole over a high heat. Bring to boil and cook for 5 or 10 minutes to reduce the sauce (depending on how thick you would like the sauce to be).
Turn heat down to low and simmer covered until the chicken is tender.
Garnish with parsley and serve with rice or fried bread.
Andalusian cuisine is a reflection of the rich history of different civilisations (Moors, Christians, Jews and Romans) that have lived in the southern part of the Iberian peninsula.
The most important were the Moors who inhabited this area for over seven centuries. They brought with them the tastes of honey, nuts, and different herbs and spices, dates, other fruits and vegetables.
You may sample a multitude of different flavours from small tapas to the well-known paella.
In the summer relief from the heat can be found in dishes, such as Gazpacho, a vitamin packed cold tomato soup, and a wide variety of salads, cold meats, fish and shellfish.
In the colder months, the Andalusian “estofado” (stews) and soups are welcome and warming, m
ade with various ingredients including meat, poultry, pulses and vegetables.
The desserts and pastries of Andalusia have also been influenced by the Moors and are a mouth watering array of sweet biscuits and treats flavoured with chocolate, honey, almonds, egg yolks, lemon and orange, cinnamon and vanilla.