Omar Allibhoy’s Queen Spanish Olives Stuffed With Fried Manchego Recipe

I’m raved about olives from Spain and the wondrous creations of Spanish chef Omar Allibhoy in previous posts. Now you can see the man himself in action in this short video recipe!

Trufas de chocolate y aceitunas espanolas (Chocolate and Spanish Olive Truffles) Recipe!

On Monday I raved about Olives From Spain and the amazing creations from chef Omar Allibhoy. Today I am going to share his Chocolate and Spanish Olive Truffles Recipe. It may sound strange, but if you love flavours like Salted Caramel then you’ll adore these melt in the mouth truffles.

What You’ll Need

150ml Double Cream

220g Dark Chocolate (70% min) chopped

Zest of 1 Orange

50g Pitted Black Spanish Olives

40g Butter chopped

Cocoa Powder for dusting


Step 1

Start by immersing the olives in a bowl of water to wash off any excess brine etc. Then blend them into a rough paste in a food processor.

Step 2

Place the double cream into a medium saucepan over a low heat. When this is just reaching boiling point, turn off the heat. Add the chopped dark chocolate, orange zest and olive paste.

Step 3

Mix with a spatula until your truffle mixture has a smooth texture. Now add the chopped butter for extra shine and silkiness.

Step 4

Pour into a bowl and cover with cling film. Place into the fridge for 5-7 hours (or overnight) to harden.

Step 5

Once cool, shape the mixture into balls with your hands and then roll in cocoa powder. Remember to keep in the fridge.


When we made these we took a chocolate mould and dusted with cocoa powder, before pressing the truffle mixture into the shapes. Pop back in the fridge for a few minutes, then bring out and pop out perfect little chocolates!