Fresh-Pressed Olive Oil Club

Cauliflower with Olives and Dates

Cauliflower with Olives and Dates

Here’s a simple tapa from Spanish celebrity chef José Andrés that depends entirely on the quality of the ingredients, beginning with fragrant, flavorful extra virgin olive oil.


  • 1/4 cup extra virgin olive oil
  • 8 ounces bite-size cauliflower florets, or about 1/2 of a small head
  • 3 sprigs fresh thyme, plus extra sprigs for garnish
  • 8 dates, pitted and halved
  • 12 cured black olives
  • 12 brined green olives
  • 1/4 cup sweet Spanish white dessert wine, such as Manzanilla
  • 2 teaspoons Spanish smoked paprika (pimentón)


Step 1

Add the cauliflower and thyme and cook until the cauliflower is lightly browned and caramelized, about 8 minutes.

Step 2

Add the dates and olives and cook for about 1 more minute, until they are heated through.

Step 3

Pour in the wine and deglaze the pan, allowing the alcohol to burn off.

Step 4

Remove the thyme sprigs.

Step 5

Transfer the mixture to a serving bowl and sprinkle with pimentón.

Step 6

Garnish with fresh thyme, if desired.

Serves 4 as a tapa — Recipe adapted from