Black Olives with Iberian dressing


  • Iberian dressing
  • Black olives
  • Extra-virgin olive oil
  • Asparagus tips
  • Thinly sliced black truffles
  • Juliennect Iberian ham
  • Sea salt flakes
  • Freshly ground black pepper


  • Heat a little extra-virgin olive oil in a frying pan, add the asparagus and black truffles and cook until just fragrant.
  • Season with salt and pepper and set aside to cool.
  • Stir in the olives and ham and serve.

TIP: Ideal before lunch with a cold beer.

Related Tapas

  • Gordal Olives with Tomato, Capsicum, Coriander and Cumin
  • Green Olives with Inland Dressing