Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Bacalhau com azeitonas is a classic Portuguese petisco: cod flakes, generous olives and good-quality olive oil.
The contrast between the desalted cod and the salinity of the olives creates a much appreciated preparation before main meals.
As with many Portuguese recipes, there are variations by region, family and cook — some versions use tomato concassé, others prefer just garlic and herbs.
Ingredients
- 500 g of desalted cod
- 150 g pitted black olives
- 80 g pitted green olives (optional)
- 1 small onion in thin half-moons
- 100 ml extra virgin olive oil
- 3 sliced garlic cloves
- Chopped parsley
- Black pepper
Method
- Cook desalted cod, drain, remove the skin and bones and shred into medium flakes.
- Heat the oil in a frying pan and sauté onion and garlic until soft.
- Add the cod and stir for 3 minutes over medium heat.
- Add the olives, mix gently and remove from the heat.
- Season with pepper and finish with parsley.
- Serve warm or at room temperature, with Portuguese bread.
Tips from Empório Portugal
- Good quality olives make a difference — avoid overly salty versions.
- Do not overcook after adding the olives to maintain a firm texture.
- A drizzle of extra virgin olive oil on top before serving enhances the aroma.
Possible substitutions in Brazil
- Green and black olives can be combined or used separately.
- In Brazil, mild-flavoured national black olives work well.
Pairing
Vinho Verde or dry sparkling wine. Content intended for people over 18 years of age. Drink in moderation.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
Send it to the Empório Portugal community. Submitted recipes are reviewed before any publication.
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