🍅 Traditional salmorejo with EVOO

A classic Andalusian dish where a few ingredients are everything.Originating in Cordoba, salmorejo has been an essential dish in Andalusian cuisine for centuries, especially in summer and in the countryside, where it provided energy and freshness in the olive groves.

Salmorejo combines ripe tomato, bread, and extra virgin olive oil to create a smooth, dense, and flavorful cream. The EVOO not only emulsifies the mixture: it defines its texture and provides that final touch of intensity and character.

Fresh, nutritious, and deeply tied to tradition, it is one of the most representative dishes of the south.

Preparation

1. Blend the tomatoes until you have a smooth, lump-free liquid base.
2. Add the chopped bread and let it soak for a few minutes.
3. Add the garlic and salt, and blend again.
4. Gradually add the extra virgin olive oil while continuing to blend, until you achieve a creamy and emulsified texture.
5. Chill in the refrigerator before serving.
6. Serve with hard-boiled egg, serrano ham, and a drizzle of EVOO.

Tips

• Use very ripe tomatoes → they are the base of the flavor
• Add the EVOO at the end → helps achieve a better emulsion and a creamier texture
• Blend for 2–5 minutes → key to achieving a fine cream
• Strain the mixture → allows for an even smoother texture
• Chill before serving → significantly improves its freshness and flavor

Common mistakes

• Adding the oil too quickly → makes emulsification difficult
• Using very hard bread without hydrating it → results in an uneven texture
• Using unripe tomatoes → results in a blander flavor
• Not chilling it before serving → loses freshness

How to serve

The most classic way is to accompany it with:

• hard-boiled egg
• Serrano ham
• a drizzle of EVOO

You can also serve it with:

• infused oil
• croutons

Olvero Touch

Extra virgin olive oil is the soul of salmorejo: it provides body, smoothness, and that slight spicy finish that balances the sweetness of the tomato.