Oliaigua

This is a rather humble recipe, which comes from the times of scarcity, it only requires water, oils and aromatic herbs, and was usually taken for breakfast. However, over the years the tradition has been maintained, but with the addition of some ingredients that add more flavour and benefits.

 

By adding vegetables, it becomes a delicious dish that should be accompanied with toasted bread. It should be eaten at room temperature, as it is a very nutritious and delicious soup that should be enjoyed. Menorcan restaurants prepare it with their own version, adding ingredients according to the season of the year.

Imagen de oliagua de Menorca
Imagen de oliagua de Menorca
Imagen de oliagua de Menorca
Imagen de oliagua de Menorca

Characteristics of the Oliaigua

  • Origin of the Oliaigua

    Also called oliaigo in Menorcan. It is a traditional and inexpensive meal eaten by the peasants in ancient times.

  • Elaboration

    Its preparation is simple, we boil water with oil (the base of the dish, hence its name) and fry some vegetables, such as garlic, green pepper, onion or tomato.

  • Characteristics

    When figs are in season, they can also be added to Menorcan soup.