Homemade Gilda Recipe with Organic Extra Virgin Olive Oil

At Aceites Ducoy, we believe that the best moments are born from simplicity and respect for the product. Today we bring you a classic aperitif with a special twist from our Extremaduran land: Homemade Gildas with Cheese in Oil.

This recipe is a tribute to the biodiversity of our olive grove in Tierra de Barros. To make it, we will use the cheese cubes in olive oil that we prepared in our previous recipe, enhancing their flavor with the power of our organic varieties.

Ingredients

• Cured cheese cubes (previously preserved in Ducoy Koroneiki EVOO).
• High-quality Cantabrian anchovies.
• Sweet or spicy piparras (pickled peppers), according to your preference.
• Pitted green olives (Manzanilla or Gordal variety).
• Ducoy Koroneiki Extra Virgin Olive Oil, to maintain the balance with the cheese in oil).

Step-by-step preparation

1. The base: Use a long wooden toothpick. Start by skewering a green olive, which will provide freshness and texture.
2. The cheese heart: Add one of our cheese cubes that has already been marinated in Ducoy EVOO. This cheese is not only creamy, but it already comes infused with the aromas of freshly cut grass and almond typical of our Arbequina variety.
3. The spicy touch: Fold one or two piparras and skewer them next. If you like contrast, look for piparras with a marked touch of acidity.
4. The elegance of the sea: Roll a fillet of anchovy over itself and place it in the center of the toothpick. The saltiness of the anchovy harmonizes perfectly with the fruitiness of our oil.
5. Closure: Finish with another olive to secure the structure of the Gilda.

The Ducoy master touch

Once the gildas are assembled on a plate, drizzle them with a generous thread of Ducoy Koroneiki variety Extra Virgin Olive Oil. The cold extraction of our olives ensures that every drop maintains its authentic and natural flavor, enhancing the whole aperitif.

Three gourmet variations for your Gildas

If you want to surprise your guests, try to break away from the classic recipe with these three combinations that highlight the nuances of our land:

- The "Tierra de Barros" Gilda (sweet and salty): A cube of dried fig from Extremadura, a rolled slice of acorn-fed Iberian ham, and a Gordal olive.

- The "Brava" Gilda (for spicy lovers): Includes a cooked octopus (a piece of grilled leg), a very spicy piparra, and a touch of La Vera pimentón.

- The "Boreal" Gilda (freshness and complexity): Add a smoked salmon cube, a giant caper (alcaparrón), and a base of cream cheese at the bottom of the toothpick.

And you? Are you more into classic or original Gildas?