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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


21 December 2020

INGREDIENTS Aquanaria Seabass 3kg of coarse salt (for a 2kg seabass for 5-6 people) Star aniseed spice jar Fennel seed spice jar 1 egg Fresh dill Baby potatoes for cooking or already cooked peeled Patatitas baby para cocer o ya cocidas peladas Chives First Day of Harvest Arbequina Castillo de Canena EVOO Arbequino Oil delicately smoked/ Harissa Olive Oil/... Read more

Arbequina & Co with cheese

18 September 2020

We have the perfect combination! You already know our Arbequina & Co olive oils that we make with a base of 99.5% Extra Virgin Olive Oil Arbequina Castillo de Canena and infuse with essential oils of different flowers, fruits and plants, and most important ... which is 100 %natural! Today we propose a weekend immersed in the wonderful world of cheeses. And, Arbequina & Co is the... 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