You’ll think you’ve died and gone to Spain with this chorizo side dish. The olives and chimichurri dressing keep it light and fresh, while the chorizo makes this nice and spicy. I got the idea for this dish when I visited my family in New Jersey. There is an awesome restaurant called Fornos, in the Ironbound district, where there are tons of Spanish restaurants. It was an appetizer on the menu, but I ate it for dinner (with some gazpacho). Honestly, this dish is so versatile it would taste delicious hot or cold. So feel free to pack it up for a picnic or lunch and watch your friends and coworkers drool. It would also be great at a party with some toothpicks on the side. Who doesn’t appreciate some pastured pork with their olives?
If you can, find some locally sourced and pastured chorizo. I know it’s hard! My mom has a farmer who raises pastured pigs, so before I left New Jersey, we paid him a visit at the farmer’s market and stocked up on pig. If you follow along with this blog, you know I’ve done this before. And no I don’t ship it, but make my husband carry a bag of frozen meat through the airport. (To Shameer: thanks hun!!! Hope your dinner is worth it 🙂 )
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- .75 lbs of chorizo (3 links)
- ¾ cup of pitted green olives
- 1 tbsp of coconut oil
- 1 cup of firmly packed flat leaf parsley (I included the stems since I'm lazy)
- 2 tbsp of fresh oregano (no stems, not enough room in measuring spoon)
- ½ cup of extra virgin olive oil
- 2 tbsp of raw and fermented red wine vinegar (Eden Foods)
- 3 cloves of pressed garlic
- 1 tsp of sea salt
- ¼ tsp of fresh ground black pepper
- ¼ tsp of red pepper flakes
- Saute chorizo in a large pan with coconut oil, about 9-12 minutes or until skin is brown. Cut through to make sure inside isn't pink.
- Mix with olives on a dish, set aside.
- In a food processor, mix parsley, oregano, olive oil, red wine vinegar, sea salt, garlic, black pepper, and red pepper flakes.
- Drizzle chimichurri over chorizo and olives, and serve hot or cold.
Looks supper yummy and it’s so easy to prepare! And I agree, it’s super versatile and I would love to serve it as party food!
Thank you! It easy to prepare a lot of it quickly as well.