Rin Ran made with Picual Early Harvest EVOO and Chupadedos olives

For my birthday in June, I cooked several traditional dishes from Andalusia, and this one Rin Ran turned out to be the most popular among my friends.

This is how I make it:

1. We are making Rin Ran using our pitted Chupadedos olives and Picual Early Harvest extra virgin olive oil.
2. We also need 500g of salted cod, I find it normally at real canadian superstore, in small bags at the fresh fish counter. I used one full bag for this recipe.
3. To prepare it, we have to cut it in small peaces and remove the extra salt. I soak it in water for one hour, changing the water several times.
4. Next, we need potatoes. We boil them together with the dry red peppers and a pinch of salt. Once cooked, we separate the potatoes from the peppers and remove all the seeds — we don’t want those. I buy the peppers in a specialty spice store called Silk Road Spices in Calgary. I pick big red peppers and not spicy. 
5. Slowly, we take out the pulp from the red peppers and set it aside.
6. Now we chop the onion.
7. We mash the potatoes, add the pepper pulp, then add the onion, and mix it all together.
8. Finally, we add the desalted cod and mix everything again.
9. And now comes the most important step: add a generous drizzle of our Picual Early Harvest. In recipes like this — where the olive oil is not heated, and the potatoes are so plain in flavor — an Early Harvest EVOO really makes the dish more flavorful and aromatic.
10. To decorate, we add boiled eggs and our Chupadedos olives. 
11. Traditionally, Rin Ran is eaten on top of a slice of bread, but today I’m serving it on crackers.

And here’s a little tip: instead of bringing mashed potatoes with butter to Thanksgiving, I like to prepare this dish. People really appreciate the different taste — more flavorful, and healthier too.

Enjoy this healthy and flavorful dish from Cazorla!

👉 If you’d like to see the video of this recipe, just click on the Instagram tab on the right side of this screen — it will take you straight to my Instagram account where you’ll find this and many more recipes.

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