Cod carpaccio with Arbequina Spread "olivada"

An original cod carpaccio elaborated with Arbequina olives, Arbequina olive pâté and Extra Virgin Arbequina Olive oil. Original and delicious! This dish can be cooked for sharing or for individual servings.


100g of thinly-sliced cod

1 ripe tomato

Arbequina Spread "olivada"

Arbequina olives

Extra Virgin Neus Olive Oil (100% Arbequina olive oil)




Preparation of the cod

Some gourmet shops offer thinly-sliced cod already prepared for cooking carpaccio. I f you cannot find it, buy a cod loin, desalt it and freeze it. When frozen, try to slice it on your own (2-3mm thick). Let it defrost naturally and you will be able to start the preparation of the carpaccio.

Preparation of the carpaccio

Grate the ripe tomato and add some Neus Olive oil (Extra Virgin Arbequina Olive oil). Cover all the plate with the grated tomato and add the sliced cod on it. Put more grated tomato on the cod. You can also make a new layer by adding more cod.

We recommend not adding salt to the tomato because this recipe will already taste salty thanks to the cod and the Arbequina Spread "olivada". Once you have covered the dish, add some Arbequina Spread "olivada", some Arbequina olives and a pinch of oregano. Then pour some Neus Olive Oil over them.  

Now you can serve it and enjoy!


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