Featuring Oliver’s Picual Spanish Extra Virgin Olive Oil
1 lb. Calves liver chopped in processor
1 minced onion
2 cloves of garlic
4 tbsp. Picual Extra Virgin Olive oil
3 tbsp. Tomato paste
2 tbsp. Chopped capers
Salt & pepper to taste
12 pieces of endive
Saute onions and garlic in Oliver’s Picual Extra Virgin Olive Oil until translucent. Add chopped liver to onions. Cook, stirring occasionally to separate meat. When starting to cook through, add tomato paste and capers, then salt and pepper. Cook until meat is light brown and flavors are blended. Set aside.
Pickled Red Onions
2 cups Oliver’s White Premium Balsamic
1/4 cup sugar
4 whole cloves
4 allspice berries
2 bay leaves
1 teaspoon whole black peppercorns
1/2 teaspoon yellow mustard seeds
2 medium red onions, sliced into thin rings
In a medium nonreactive saucepan, combine the vinegar, sugar, cloves, allspice, bay leaves, peppercorns and mustard seeds and bring to a boil. Cook over moderate heat, stirring until the sugar dissolves, about 5 minutes. Remove from the heat and let cool completely, about 30 minutes. Layer the onion rings in a 2-cup jar or plastic container. Strain the brine into the jar and let stand at room temperature for 1 hour then drain the onions.
Spoon the liver onto the endive, add the pickled onion and serve.