Please see 7 recipes to create delicious dishes with Extra Virgin Olive Oil.
1.Cucumber gazpacho with Picual from Montsagre
1 green or yellow pepper, deseeded
1 clove garlic
3 spring onions
2 Tbsp extra virgin olive oil Montsagre Picual super green
1 tsp white wine or apple cider vinegar
a handful of basil leaves
pinch of salt and pepper, to taste
Roughly chop all your veggies and add all the ingredients to a blender or food processor (will just about fit into a nutribullet!) Blend until smooth. Add a splash of water if you want it a thinner consistency. Taste and add more salt/pepper if needed.
Chill until very cold and serve with a drizzle of Picual Montsagre oil, a grind of black pepper and more basil to garnish.
Will keep in the fridge for two days.
Pesto courgettes and walnuts with Finca Alamillos del Prior
350 g. black zucchini with skin
80 g. peeled walnuts
1 sprig of fresh parsley (we will use only the leaves)
1 clove garlic
100 g. cheese
1 teaspoon salt
200 g. EVOO Picual Finca Alamillos
Grate the cheese. Put it in the blender tool, add the rest of the ingredients and blend until a homogeneous mixture or sauce is left.Add Picual from Finca Alamillos, its tomato reminiscences will match well with the walnuts and raw courgette. You can also store it in an airtight jar in the fridge.
Celery, parsley and walnuts with Arbequina from Oli Migjorn
For 4 people
Celery 450 g
Fresh parsley25 g
Endive 180 g
Extra virgin olive oil 40 m
lSherry or apple vinegar 5 ml
Nuts 75 g
Wash and dry the celery, endive and parsley well, gently, ensuring that it remains very dry. Chop the endive and chop the parsley only slightly, if it has very large leaves. Reserve. Beat the lemon juice,Arbequina extra virgin olive oil, vinegar and a pinch of salt and freshly ground black pepper in a bowl with a rod or fork. Alternatively, put everything in a small jar and shake vigorously to emulsify. Remove any thick filaments from the celery stalks, if any, and cut off the ends that are often unsightly or damaged. Cut into thin slices, cutting slightly diagonally, and mix with the vinaigrette, stirring well. Let stand 10 minutes.Add walnuts, almonds, pistachios, peanuts, hazelnuts ... and optionally, lightly toast in a pan. Chop them rudely. Arrange the endive in a bowl or salad bowl and add the parsley, the celery with the vinaigrette, the nuts and lemon zest. Mix well so that all the ingredients are mixed and season to taste. Serve immediately
Bonito salad with Mis Raices Empeltre
2 salad tomatoes
1 spring onion
100 gof bonito del norte
100 g of green olives with garlic or chupadedos
Dressing:Empeltre Mis Raices extra virgin Olive oil,balsamic vinegar and salt
Roast fennel with empeltre olives and lemon (side)
one head of fennel,sliced about 1cm thick
A handful of black olives
Half a lemon, sliced in half moons
Cooking extra virgin Olive oil
Pre-heat over to 180 degrees, gas mark 5.
Throw the sliced fennel, lemons (with skin on) and black olives into a baking dish. Drizzle with cooking extra virgin olive oil and a pinch of salt. Mix it all so fully coated and bake in the oven for about 15-20 mins, until the fennel has softened and starting to brown a bit at the edges.
This is great as a side dish for fish, a vegetable stew, pasta or risotto
Avocado , mango and Iberian ham with Arbor Senium
1 avocado1 mango150 g sweet corn10 cherry tomatoes100 g of diced semi-cured cheese100 g of Iberian hamDressing: Arbor Senium extra virgin olive oil and lemon
Pasta salad with Mis Raices Empeltre
200 g of pasta (shells) 100 g of piquillo peppers 1 red onion, grated 3 boiled eggs Dressing: Mis Raices extra virgin olive Oil, vinegar, salt and 1 teaspoon of oregano