Broccoli, originating from the Mediterranean region, especially Italy, has been a fundamental ingredient in European cuisine for centuries. Its name in different Latin American countries varies; in Mexico and Central America, it is commonly known as "broccoli," while in countries like Argentina and Chile, the same term is also used, although it is sometimes confused with "broccolini," which is its closest variety. The combination of broccoli with spicy ingredients and olives is characteristic of Mediterranean cuisine, where the freshness of broccoli blends with the intense and salty flavor of olives and anchovies, creating a balanced and flavorful dish.
This recipe, besides being healthy, reflects the influence of the Mediterranean in Latin America, where traditional flavors have been adapted to local and accessible products. The mix of spicy, acidic, and salty flavors along with the fresh touch of oregano and garlic makes this dish an excellent option to accompany meals or to serve as an appetizer.
