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Recettes

Bulgur and Chickpea salad with Family Reserve Picual EVOO

16 mai 2017

A delicious salad made with traditional products from south East Anatolia Region (Turkey). It is a special combination of bulgur and chickpeas with the wonderful touch that brings our extra virgin olive oil Family Reserve Picual to your salads. Ingredients Bulgur (Typical from  Mardin, Turkey) Cooked chickpeas Cucumber Green pepper 2 tomatoes Peppermint or mint leaves to... Read more

Recipes with trendy ingredients and EVOO

11 mai 2017

We want to share these fabulous recipes with the ingredients that are most fashionable at the moment: quinoa, lucuma, maca ... As you have already heard, these are ingredients classified as "superfoods" as are the different roots, seeds and fruits ... and among which are also our extra virgin olive oils! These foods are characterized by being rich in various nutrients and minerals and can... Read more

Lucuma and Golden Berry Ice Cream with Family Reserve Arbequina EVOO

11 mai 2017

Ingredients  3 cups of cream (raw or not ultrapasteurized) or a mixture of cream and whole milk 6 egg yolks 1/3 cup lucuma powder Castillo de Canena Family Reserve Arbequina EVOO Topping: Golden berries Preparation Blend all ingredients except golden berries in a blender. Use ice-cream maker to make ice-cream. Adorn with golden berries and Castillo de Canena Family Reserve... Read more

Chocolate shake with Arbequina&Co 04

11 mai 2017

Ingredients 2 cups milk  1 ripe banana (optional) 4 teaspoons cacao powder 2 teaspoons mesquite powder 1 teaspoon honey 20 drops Arbequina&Co 04  30 gr cacao nibs 2 cubes ice  Preparation In a blender, blend all ingredients in order (as listed above) until creamy. Serve in individual glasses. Click here for more recipes made with Sumaq... Read more

Three-color salad with quinoa, feta cheese and our Biodynamic Picual EVOO

11 mai 2017

Ingredients Red, black and white quinoa Tomato  Onion Red and green bell peppers Feta cheese Beet sprouts Soy sauce Mayonnaise Castillo de Canena Biodynamic Picual EVOO Vinegar Salt  Preparation Boil quinoa in water for ten minutes, then strain and set aside to cool. Finely chop all the vegetables and mix with cooled quinoa. Add Castillo de Canena Biodynamic... Read more