Sardines & Bell Peppers by Chef Julia Sedefdjian - Oliviers & Co.

Sardines & Bell Peppers by Chef Julia Sedefdjian

May 04, 2021

A new recipe from Southern France which enhances the freshness and velvety tast of A Capela Dos Olivais Grand Cru Extra Virgin Olive Oil! 

Sardine & Bell Peppers, Marinated in Olive Oil, Eggplant Caviar by Chef Julia SEDEFDJIAN


Serving: 4 - Preparation time: 30 minutes - Standing time: 50 minutes


1-Eggplant Caviar

Preheat the oven to 180°. Cut eggplants in 2. Put them in a dish and add a drizzle of Oliviers&Co A Capela Dos Olivais Olive Oil, 5 thyme sprigs and 5 garlic cloves previously peeled and split.

Season with salt and pepper. Place in the oven for 30 minutes until eggplants are well coloured. Remove the eggplants from the oven.

Remove the flesh from half of the eggplants and keep the other half with the flesh.

Chop finely the parsley. Blend the eggplants with the juice of half a yellow lemon, a dash of A Capela Dos Olivais Olive Oil, salt and pepper.

Place the eggplant caviar in a bowl and add chopped parsley, a drizzle of olive oil a few lemon peels, a drizzle of Oliviers&Co Pink Grapefruit Vinegar and mix.



Place the sardines on a plate and cover with coarse salt. Let stand for 10 minutes, then rinse sardines thoroughly to remove all the salt and drain.

Heat 1 cup of Oliviers&Co A Capela Dos Olivais in a saucepan over low heat with 1 thyme sprig, coriander seeds, pepper seeds and 2 garlic cloves (be careful not to let the mixture boil or color).

Arrange sardine breast on a plate, spacing them slightly apart. Put the skin on top and season with the lemon juice.

Put hot oil on sardine breast and let cool.

When the oil is cold, drain the sardines on paper towels and keep the oil in a container.


3-Bell Peppers

Cut the caps off the peppers and place them on a plate. Place a garlic clove and a thyme sprig in each bell pepper, add a drizzle of A Capela Olive Oil and season with salt and pepper.

Place in the oven for 20 minutes at the same time as eggplants. Take them out of the oven, peel them, cut them in 4, empty them and cut them in thin slices.

Arrange bell pepper strips on a plate, pour oil from the sardines over them, add thyme sprig, a few pieces of candied garlic and some of the marinade from sardines.

Set aside !



On a plate, place 2 spoons of caviar to form quenelles, 6 sardine breast per person, bell pepper strips and a few pieces of candied garlic.

Season with a little thyme and lemon juice on top.



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