THE OLIVE GROVE
Nr Malaga, Andalucia, Spain
Call +44 (0) 1637 881183 for details or make an enquiry
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View Property LocationShare PropertyBOOK ONLINECulinary Breaks at The Olive Grove
The Phoenicians, Romans and Moors traded in Malaga long before it became a port of trade between Europe and the New World, and today it is still one of the busiest ports on the Mediterranean. Let us take you on an insider’s tour around the bustling local markets where the trawlers deliver fresh fish daily straight from the sea. Other delicious treats to tempt the tastebuds include wild boar and game, artisanal products and of course the coveted Iberian cured hams and pork products.
Combine your stay at The Olive Grove with our special culinary itinerary; including a guided shopping tour and experiencing the exciting buzz of an age-old mercantilism, wine tasting at a local bodega, and private gourmet meals prepared with you or for you at your exclusive property by your personal in-house chef.
Inclusive of:
- Four night’s private lodging at The Olive Grove.
- Tapas and wine tasting on arrival along with a welcome hamper full of local culinary treats and wine
- Local guides and advice on restaurants and other sites of culinary
- A guided market and wine-tasting tour followed by lunch at The Olive Grove using fresh goods from the market and kitchen herb & vegetable garden. The lunch will feature such Spanish favourites such as ‘sopa de mariscos’ (fish soup), paella, or a charcuterie of locally cured meats
- A six-course gourmet dinner cooked by in-house personal chef highlighting modern trends in Spanish cuisine (opt to cook with chef or relax poolside and be pampered). As part of the experience, guests sample a variety of Spanish wines to match each course, including sherry and sweet dessert wines
Example Menus:
Menú Andaluz de Cuatro Platos
Four-Course Andalucian Menu
*
Gazpacho Andaluz con pincho de cigala
Chilled Andalucian tomato & vegetable soup with crayfish
**
Vieiras marinadas en aceite de hisopo con emulsión de zanahoria & ensalada verde
Scallops marinated in hyssop oil, served with carrot emulsion & a leafy green salad
***
Presa ibérica en adobo con ensalada de pera & verdolaga
(aparte se sirve patatas al horno con romero)
Marinated Iberian pork & pear salad with purslane served with roasted rosemary potatoes
****
Flan de café con helado de mantecado, crema de Baileys & crujiente de almendras
Coffee flan with mantecado ice cream & Baileys cream, topped with almond crunch
Menú "Vegetariano"
Vegetarian Menu
*
Cappuccino de espárragos
Cappuccino of asparagus with parmesan spume
**
Higo caramelizado relleno de tres quesos & nueces
Caramelised fig stuffed with three different kinds of cheese & walnuts
***
Flan salado de calabacín en fuente de parmesano con salsa de trufa negra,
acompañado de cinoa al pimientón
Courgette tart with black truffle salsa served in a parmesan crust, accompanied by paprika spiced cinoa
****
Fresas con zabayon de champagne rosado & crema de vainilla
Strawberries topped with a pink champagne sabayon & served with vanilla cream
Menú de seis platos: ‘Cocina Nueva Española’
Six-Course Menu: ‘Spanish Cocina Nueva’
*
Surtido de conchas: navajas, conchas finas & mejillones
Selection of mollusks, clams & mussels
**
Foie de rape con caviar, salsa de mostaza & flores de violeta
Monkfish liver served with caviar, mustard sauce & violet flowers
***
Carabinero con vieira & espinacas sobre base de pasta al tinta de sepia
Red king prawn served with scallop & spinach on a bed of sepia tinted pasta
****
Cordonices al natural con crema de batata, legumbres frescas & crujiente de salvia
Pan-fried quail with sweet potato cream, fresh beans & crispy sage
*****
Tarta de chocolate & almendras con helado de pasas Moscatel
Chocolate almond tart with Moscatel raisin ice cream
******
Yogur de cabra con pomelo en Cointreau, miel de Los Montes de Málaga & crujiente de limon
Goat’s yogurt with grapefruit in Cointreau, honey from Montes de Malaga natura park & lemon crunch
Menú de degustación de 8 platos
Eight-Course Tasting Menu
*
Bombón de foie de pato rebozado en almendras tostadas con pera confitada
Duck liver bonbon coated with toasted almonds, served with a caramalised pear
**
Sopa espumada de patata,chips de patatas negras, jamón de pato polvorizado & aceite de trufa
Frothy potato soup, served with black potato crisps, pulverised cured duck & truffle oil
***
Tartar de atún en sopa fría de manzana verde, apio & limón
Tuna tartar in a chilled soup of green apple, celery & lemon
****
Salmonetes con cebada, parfumado con hierbas silvestres
Red mullet served over barley scented with wild herbs
*****
Ciervo con salsa de Oporto & foie, crema de apio nabo, remolacha & cereza
Venison with port and duck liver sauce, served with celeriac cream, beet root & cherries
******
Conejo al ajillo con patatas a lo pobre, flores de romero & alioli
Rabbit in young garlic sauce served with poor man’s potatoes, rosemary flowers & aioli
*******
Trio de mango: en mouse, helado & crocanti
Mango threesome: served as a mousse, ice cream & crisp
********
Tocino de cielo con yogur de oveja y marmelada de cumquads
Egg custard with sheep’s yoghurt & kumquat marmalade
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Rates (based on 4 guests sharing for 4night culinary break):
- €4,000 in low-season
- €5,000 in mid-season
Please note:
-The property sleeps up to eight people and so additional guests may be added on prior request. Extra guests pay an extra €150 each for the entire break.
-Guests may choose to stay for additional nights in low season at €800 per night and in mid-season for €900 per night.
-Culinary breaks must be booked by calling 01637 881 942 and cannot be booked online