{"id":2299,"date":"2026-08-21T12:14:32","date_gmt":"2026-08-21T10:14:32","guid":{"rendered":"https:\/\/www.latelierdessaisons.ch\/?p=2299"},"modified":"2026-08-21T12:14:32","modified_gmt":"2026-08-21T10:14:32","slug":"pipirrana-de-jaen-recipe","status":"publish","type":"post","link":"https:\/\/www.latelierdessaisons.ch\/en\/pipirrana-de-jaen-recipe\/","title":{"rendered":"Pipirrana de Ja\u00e9n: Andalusia\u2019s Classic Summer Tomato Salad"},"content":{"rendered":"\n

Pipirrana de Ja\u00e9n is the salad that opens summer on every table in Andalusia. It comes from Ja\u00e9n, the province that alone produces nearly a fifth of the world\u2019s olive oil, and this simple dish rests entirely on the quality of a single ingredient: extra virgin olive oil. As an olive oil sommelier, I love recipes that put EVOO back at the centre of the plate, rather than treating it as a decorative drizzle. Every summer, once the garden tomatoes ripen and the Andalusian heat sets in, pipirrana de Ja\u00e9n finds its way back to the table, like a family ritual passed down through generations.<\/p>\n\n\n\n

\"Pipirrana<\/figure>\n\n\n\n

What Is Pipirrana de Ja\u00e9n?<\/h2>\n\n\n\n

Pipirrana belongs to the great family of cold Andalusian salads, alongside gazpacho and salmorejo. But the Ja\u00e9n version stands out for its simplicity: unlike other Andalusian pipirranas, it contains no cucumber, no onion, no olives and no vinegar. In Ja\u00e9n, the traditional recipe is limited to tomato, green bell pepper, hard-boiled egg, garlic and, of course, a generous amount of extra virgin olive oil. Tuna, a more recent addition to the tradition, remains optional: with good seasonal tomatoes, it isn\u2019t essential.<\/p>\n\n\n\n

The Traditional Recipe, Step by Step<\/h2>\n\n\n\n

For 4 people, you will need about 1 kg of ripe tomatoes, half a green bell pepper, 2 to 3 hard-boiled eggs, a clove of garlic, salt, and 100 ml of extra virgin olive oil, ideally a picual, the queen variety of Ja\u00e9n. Add tuna in olive oil if you like.<\/p>\n\n\n\n

In a mortar, crush the garlic with a pinch of salt and the yolk of one hard-boiled egg until you get a smooth paste. Add the green bell pepper cut into small pieces and keep crushing. Pour in the extra virgin olive oil in a thin stream, stirring constantly, until you get a thick emulsion, almost like an alioli. Peel the tomatoes (blanch them for a few seconds to remove the skin easily) and dice them finely. Fold the tomatoes into the emulsion, season with salt and mix well. Add the chopped egg whites and the flaked tuna if using. Serve well chilled, with good bread to mop up the juices left at the bottom of the dish.<\/p>\n\n\n\n

The Secret: A Full-Bodied Extra Virgin Olive Oil<\/h2>\n\n\n\n

Unlike a classic vinaigrette, olive oil is not just a seasoning here: together with the garlic and egg yolk, it forms the emulsified base that holds the whole salad together. Raw, and in large quantity, it reveals every one of its flaws… and every one of its qualities. Choose a fruity<\/a> and well-balanced picual extra virgin olive oil with a bit of character: it is what turns three summer vegetables into a memorable dish.<\/p>\n\n\n\n

A Dish Full of Memories<\/h2>\n\n\n\n

For this recipe, I drew inspiration from the version shared by Carmina<\/a>, a food blogger from Ja\u00e9n, who describes growing up to the rhythm of the pestle in her mother\u2019s mortar and the smell of tomato plants picked with her father. She describes pipirrana as a dish full of memories, moments and stories, a definition that, I believe, holds true for many traditional recipes passed down within families.<\/p>\n\n\n\n

This summer, try pipirrana de Ja\u00e9n with a fine extra virgin olive oil, alongside grilled fish or simply with good bread. It is one of the simplest and most honest ways to understand why olive oil deserves your attention. If you ever find yourself in Ja\u00e9n in summer, do not be surprised to find it on almost every table: it is the most honest way to taste the region, one spoonful at a time.<\/p>\n","protected":false},"excerpt":{"rendered":"

Pipirrana de Ja\u00e9n is the salad that opens summer on every table in Andalusia. It comes from Ja\u00e9n, the province that alone produces nearly a fifth of the world\u2019s olive oil, and this simple dish rests entirely on the quality of a single ingredient: extra virgin olive oil. As an olive oil sommelier, I love […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[24,9],"tags":[],"dipi_cpt_category":[],"class_list":["post-2299","post","type-post","status-publish","format-standard","hentry","category-non-classe","category-sin-categorizar"],"_links":{"self":[{"href":"https:\/\/www.latelierdessaisons.ch\/en\/wp-json\/wp\/v2\/posts\/2299","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.latelierdessaisons.ch\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.latelierdessaisons.ch\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.latelierdessaisons.ch\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.latelierdessaisons.ch\/en\/wp-json\/wp\/v2\/comments?post=2299"}],"version-history":[{"count":5,"href":"https:\/\/www.latelierdessaisons.ch\/en\/wp-json\/wp\/v2\/posts\/2299\/revisions"}],"predecessor-version":[{"id":2317,"href":"https:\/\/www.latelierdessaisons.ch\/en\/wp-json\/wp\/v2\/posts\/2299\/revisions\/2317"}],"wp:attachment":[{"href":"https:\/\/www.latelierdessaisons.ch\/en\/wp-json\/wp\/v2\/media?parent=2299"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.latelierdessaisons.ch\/en\/wp-json\/wp\/v2\/categories?post=2299"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.latelierdessaisons.ch\/en\/wp-json\/wp\/v2\/tags?post=2299"},{"taxonomy":"dipi_cpt_category","embeddable":true,"href":"https:\/\/www.latelierdessaisons.ch\/en\/wp-json\/wp\/v2\/dipi_cpt_category?post=2299"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}