• Español
  • English
  • Deutsch
  • Français
  • русский


Recipes with cheeses and our Amontillado olive oil

15 July 2021

Thanks to the cheese expert, Ana Belén González Pinos, we suggest you a series of very simple and delicious recipes with different cheeses to continue enjoying our Amontillado.     Grilled or broiled artichokes with cured cheese flakes and Amontillado. You can cook fresh artichokes, open them like a flower and then grill them, or use canned artichokes. You will only... Read more

Baked sea bass recipe with potatoes, tomatoes and lime

21 December 2020

INGREDIENTS Aquanaria Sea bass 4 red ripe tomatoes Sweet onions Baking potatoes 1 lime Lubina Aquanaria First Day of Harvest Picual Castillo de Canena EVOO   PREPARATION   It is a quite simple recipe as well as very tasty and colorful. First, in an oven dish, put a bed of potatoes with a good splash of First Day of Harvest Picual EVOO to make the... Read more


21 December 2020

INGREDIENTS   1 leek 1 carrot 1 onion 1 rosemary branch 2 eggs for the mayonnaise Chives Shallots Aquanaria Sea bass Champagne Family Reserve Picual Castillo de Canena EVOO   PREPARATION   First, we prepare a "short broth" that contains mainly leek, carrot, onion, fresh herbs, rosemary, and a little celery. Let it cook for a few minutes... Read more

Beef carpaccio with our Family Reserve Arbequina

09 July 2020

INGREDIENTS 350 gr beef tenderloin 1/2 lemon juice Extra Virgin Olive Oil Family Reserve Arbequina Parmesan cheese Arugula Capers Salt Black pepper     ELABORATION First, clean the veal of nerves and fat and put it in the freezer, wrapped in film, for 30 minutes to make it tough, but not too hard. After this time, cut the veal tenderloin into... Read more

Anna Chiarini’s Lunch Menu

03 July 2020

International Chef Anna Chiarini, teaches us to eat healthy with these tasty recipes full of flavor and balanced for having a healthy diet and complete with all the necessary nutrients. A very elaborate and original menu seasoned with our Castillo de Canena Extra Virgin Olive Oil LUNCH Chestnut Trofie with Purple Carrot Pesto, Chanterelles & Green Asparagus: Biodynamic Arbequina... Read more