100g of pitted green and black olives

30g of manchego cheese

30g of pistachio kernels

50g of extra virgin olive oil

Juice of ½ a lemon

½ teaspoon of fennel seeds

A pinch of sweet pimenton



  1. Blend all of the ingredients into a coarse mix with the help of a food processor.
  2. Serve on toast with any other ingredient you like: piquillo peppers, tuna in oil… or use as a garnish for a pan-fried fillet of sea bass or even use it as a crust for a baked leg of lamb