PANTRYFLEX

On the jar: Pearlpoint Vinagreta De Pulpo

shake · vinaigrette

★★★ KITCHENPrep 5 min

Pearlpoint Vinagreta de Pulpo

Independent adaptation of a publicly published Dani García recipe. Not affiliated with, sponsored by, or endorsed by Dani García.

A bright dressing for salads and vegetables.

Ratio

Ratio by volume: Sherry Vinegar 70 ml, Olive Oil 300 ml
Sherry Vinegar 70 mlOlive Oil 300 ml

Ingredients

  • Shallot — 50g cebolleta
  • Green Pepper — 50g pim. verde
  • Red Pepper — 50g pim. rojo
  • Tomato — 50g tomate
  • Olives — 50g aceitunas
  • Dill Pickle — 50g pepinillos
  • Sherry Vinegar — 70 ml vinagre Jerez
  • Salt — sal (3 g)
  • Olive Oil — 300 ml AOVE

Method

  1. Pour to the lines in order (bottom → top): Sherry Vinegar, Olive Oil.
  2. Add finishing notes: Shallot, Green Pepper, Red Pepper, Tomato, Olives, Dill Pickle.
  3. Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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Provenance

Dani García works in Spanish / Andalusian at historical Dani García / BiBo lineage; credentials include Michelin 3* (historical Dani García / BiBo lineage).

Originally published as Vinagreta de Pulpo.

Adapted from a Dani García recipe (Dani García / RTVE).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Dani García / RTVE (published as “Vinagreta de Pulpo”). Full citation lives in Provenance.

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