Where to use Maltês




A spelt bread with olives and rosemary!

A spelt bread with olives and rosemary, the perfect starter for a dinner party with friends! Let's do it?

500g spelt flour
400ml water
1 sachet baker's yeast
1 dessert salt
1 tablespoon brown sugar
1 tablespoon rosemary
100g olives
Maltês olive oil to taste

1. Start by mixing the flour, salt, sugar, rosemary and yeast. Add the 400ml water and stir until the mixture is smooth. Add a dash of Maltês Olive Oil, stir again, then cover and place in the fridge overnight.
2. Coat the bottom of a dish with olive oil. Remove the dough from the cold, add the olives, wet your hands with olive oil and form a ball with the dough and transfer to the platter. Leave to rest for 2-4 hours in the dish until doubled in size, add a drizzle of olive oil on top and bake at 210º for 30-35 minutes!

Chickpea Salad with Pineapple, Feta and Olive Oil and Basil Dressing

1 jar of chickpeas (400g)
1 red pepper
1/4 pineapple
50-60g feta cheese
150g cherry tomato
Lettuce q.b.
2-3 tbsp Maltês olive oil + 4/5 tbsp sauce
5g fresh basil
Salt, pepper and paprika

Method of preparation:
1. wash the chickpeas, and with the chopped peppers take them to a bowl and mix with the olive oil and spices. Place in the oven at 200° for 40 minutes.
2. While in the oven, chop the pineapple and tomato.
3. When the 40 minutes are up, let it sit for a while and then assemble your salad! I used the jars of chickpeas I had here at home (a good tip, it doesn't take up any space to take anywhere!), I put the crumbled feta, tomato and pineapple , then the chickpeas with the pepper and finally the lettuce!
4. For the olive oil and basil dressing, simply put 4 tablespoons of Maltês Olive Oil and 5g of fresh basil in a container and leave for a week unopened. Then just season your salad! 😋

You can also store in normal tupperware, or enjoy on the spot