PANTRYFLEX

simmer · dressing

★ STARRED KITCHENPrep 5 minCook 15 min

Copperwell Allada Gallega

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

Allada Gallega from a starred kitchen.

Ratio

Ratio by volume: Olive Oil 250 ml, Cider Vinegar 25 ml
Olive Oil 250 mlCider Vinegar 25 ml

Ingredients

  • Olive Oil — 1 l aceite, 0,4 (1/4 = 250ml)
  • Garlic — 2 cabezas de ajo (1/4 = 1/2 head) (25 g)
  • Onion — 1 cebolla (1/4) (35 g)
  • Bay Leaf — 1 hoja de laurel
  • Pimenton — 100 g de pimentón (1/4 = 25g)
  • Cider Vinegar — 100 ml de vinagre de sidra (1/4 = 25ml)

Method

  1. Pour to the lines in order (bottom → top): Olive Oil, Cider Vinegar.
  2. Add: Garlic, Onion, Bay Leaf, Pimenton.
  3. Cap the jar and shake until combined.
  4. Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove — cool leftovers to warm-to-touch before they go back in the glass.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake cold, tip it into your pan. The jar measures; the stove finishes.

4 kitchens · 6 stars · 2 national awards

Put it on a jar Build it as a gift ▸

First run is small.

Leave an email and we’ll hold a jar with this recipe on it.

Provenance

Javier Olleros works in Galician / vegetable-forward at Culler de Pau; credentials include Michelin 2* (Culler de Pau, O Grove).

Originally published as Allada Gallega.

Adapted from a Javier Olleros recipe (Javier Olleros (Culler de Pau) / Fòrum Gastronòmic Girona 2013 dossier).

More from this kitchen

FAQ

Can this go in a shake jar?

Yes — with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

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 Javier Olleros (Culler de Pau) / Fòrum Gastronòmic Girona 2013 dossier (published as “Allada Gallega”). Full citation lives in Provenance.

Add to a jar