Summer recipes

Summer recipes with EVOO

  1. Strawberries, raspberries, a tablespoon of Mas Auro Argudell EVOO, mint. Wash the fruits, take stems out, mix with the evoo and add mint to decorate, looks, smells and tastes delicious!
  2. Watermelon salad with empeltre olives, greek cheese, 2 tablespoons of Mis Raices organic evoo, salt,walnuts.
  3. Green asparagus with strawberries sauce , it’s Wimbledon time!

Ingredients for 2 people

A bunch of fresh green asparagus

1 tablespoon of goat cheese


Salt to taste

1 drizzle of extra virgin olive oil (to decorate) Picual Finca Alamillos

For the strawberry vinaigrette


4 medium strawberries

3 tablespoons Arbequina extra virgin olive  oil

1 tablespoon apple cider vinegar

2 teaspoons of honey


Pepper to taste



Start with the vinaigrette. Remove the stem from the strawberries and wash. Put all the ingredients except the salt and pepper in a tall blender glass. Beat with the blender for a few seconds until a homogeneous sauce is obtained. Salt and pepper, stir and reserve.

Wash the asparagus. Bend the stems with your fingers to discard the hardest and most fibrous part. Dry off.

Heat the grill without oil and add the asparagus. Depending on their thickness, cook for 4-6 minutes, turning them once or until they are lightly toasted on the outside.

While the asparagus is cooking, crumble the goat cheese with your fingers.

Place the asparagus on a plate, salt, sprinkle the crumbled cheese and the walnuts on top, dress with the vinaigrette and a drizzle of extra virgin olive oil. Serve immediately.


  1. Murcia courgettes style recipe: Zarangollo
Ingredients for 4 peoplePreparation1 sweet onion or two spring onions3 medium zucchini4 eggs from happy chickensExtra virgin olive oil Picual from MontsagreSaltFreshly ground black pepperBread to accompanyPreparation Peel the onion or chives and cut into thin strips. Brown it in a skillet over medium-low heat with a drizzle of extra virgin olive oil.When it begins to take colour, add the zucchini cut in half lengthwise and then laminated, also finely. Add a little salt and pepper and let it cook slowly, stirring from time to time.When it is well poached and there is no liquid left, add the eggs without beating; after 30 seconds, stir gently and curdle them to taste without raising the heat. Let stand three minutes and serve, with more pepper on


  1. Lentils with fried egg and honey

The bittersweet aroma of the honey makes a perfect contrast to the spicy and oily lentils, meanwhile the mint gives us pleasant fresh intervals

Ingredients for 4 servings (cost about 1,5 € pp)


200 g lentils

1 small carrot, cut into small cubes

1 small onion, cut into small pieces

1 peperoncino

4 eggs

E.V.O.O 90ml

Fresh mint

Coarse pepper

Honey, not too sweet (arbutus or chestnut)

Well, people think that lentils are the most easy to prepare legumes. But this is not true. Lentils have a very thin peel and must be boiled very gently, otherwise the starch they contain provokes a messy result.

So, simmering in well salted mineral water is what we need. When the lentils are soft, we remove them from the water and keep them covered with a plate.

Then, we have to prepare the aromatics of the dish, sub-frying the carrot and the onion. The aromatics must be tender and juicy, as well.

When all the vegetarian parts are ready, we put them in a wok with the cooking olive oil and the shredded peperoncino and we sauté them for a minute or two. We finish with small mint leaves.

Meanwhile, in a small pan with plenty of cooking extra virgin olive oil we fry the eggs, one at a time, aiming to create a crunchy white, while keeping the yolk liquid. We add salt (and pepper) right after each egg is done.

We put the lentils in the plate covering them with a fried egg and some honey, diluted with a little water.