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Prepared by Rafa Perelló, chef at Son Brull Hotel & Spa, in Pollença.

A young talent in front of the demanding stoves Son Brull. It handles exceptionally well among the fresh products from the sea and the land of Pollença


  • 500 g. flour
  • ½ spoonful sugar
  • 1 spoonful fine salt
  • 30 g. baker’s yeast
  • 250 ml. warm water
  • 100 ml. Solivellas oil
  • Fresh rosemary
  • Coarse salt

We dissolve the sugar in the water together with the yeast and let it stand for 15 minutes. We put the flour, the salt and half the oil into a large basin and mix the above mixture in with it. We knead for 10 minutes, put the dough into a greased basin, cover with a cloth and leave to prove for an hour. We put it onto an oven tray without handling it too much, stretching it out over the base. We spread the whole of the rest of the Solivellas oil over it and sprinkle on salt and the rosemary leaves. We place it in a preheated oven at 220⁰C and let the temperature drop to 180⁰C. We bake it for 15-20 minutes.

Roast tomatoes:

  • 8 tomatoes on the vine
  • Salt
  • Solivellas oil
  • Sugar

We scald and peel the tomatoes, brush them with a little oil and sprinkle them with salt and sugar.  We place them in the oven on a rack at 95⁰C for 2 hours. After taking them out we spread them again with Solivellas extra virgin olive oil.

Mock olives:

  • 200 g. Manchego chees
  • 250 ml. dairy cream
  • 40 g. roast red peppers
  • 30 g. anchovies
  • Rosemary
  • 5 gelatine leaves

We bring the cream to the boil. We take it off the heat and crush it into a smooth paste with the cheese and rosemary leaves. We add the gelatine and the various ingredients and finish crushing them all together. We make balls the size of an olive and freeze them.

For bathing the olives in:

  • 1 litre poultry broth
  • 35 g. black olive paste
  • 2 sachets squid ink
  • 14 g. kappa
  • Solivellas extra virgin olive oil

We boil up all the ingredients, strain the liquid finely and add the kappa (gelling agent), re-heat the mixture and use a chopstick to bathe the frozen spheres that we made earlier. Once thawed they can be kept in a glass jar with extra virgin olive oil as if they were real olives (only keep for a few days in the fridge).

To present on the plate:

We’ll take a rectangle of focaccia and place on it 3 or 4 roast tomatoes and 5 or 6 olives. We can decorate with a little sea fennel or garden cress and dress the mixture with Mallorcan sea salt flakes and Solivellas extra virgin olive oil. As if it were a pamboli.