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Canned squid with anchovy and olive jus

In this recipe, the Olijvenjus Nature from Caviaroli is used. It has a deliciously pure flavor.

The olive jus from Caviaroli is made from the Gardal olive. These are processed through a juice centrifuge, leaving only the 'jus'. Deliciously pure in flavor or enriched with chipotle or piparra (green peppers). Extremely versatile for use with bread, in dressings, in sauces, or as shown here in a dish.

Ingredients

100mlOlive juice nature caviaroli
8units.itemsCanned squid
4units.itemsSalted anchovies

Preparation

  1. Desalt the pre-opened anchovies in mineral water for 20 minutes.
  2. Refresh the water and desalt for another 15 minutes. Then remove from the water and pat dry thoroughly with kitchen paper.
  3. Carefully fillet the anchovies from head to tail so the skin does not tear.
  4. Store in olive oil.
  5. Remove the squid from the can (good quality squid required) and let the oil drain off.
  6. Pour a base of olive sauce on the plate and place the squid on top.
  7. Place an anchovy fillet on each squid and finish the plate with freshly ground black pepper and a few drops of extra virgin olive oil.