Confit the cod loin in Andalusian Extra Virgin Olive Oil, with garlic and thyme. To do so, cook it at low temperature in Extra Virgin Olive Oil – it is important that it does not boil. The oil should be at around 80°C. Leave it for about 12 minutes, until the cod is white.
For zucchini noodles: Wash them thoroughly. Cut off the ends of the zucchini, and with the help of a peeler cut thin longitudinal strips until they reach the central seeds. Repeat on the opposite side until each zucchini is finished.
Cut the cherry tomatoes into 4. Heat a little Extra Virgin Olive Oil in a frying pan, add the zucchini and cherry tomatoes, stir fry with a little Andalusian Wine Vinegar, stirring gently until slightly brown, soft and tender. Reserve.
Make a tapenade of black olives (200g approx.). Chop the ingredients below and mix until smooth:
Serving Suggestion: Serve with a “Manzanilla Cortada”.