REZEPTE
Ingredients Tuna thinly sliced or cut into small pieces Cooked Japanese short grain rice Chive White toasted sesame seeds Kizami Nori (shredded seaweed) 5 Shiso leaves (Ooba) Soy sauce 2 teaspoons mirin (sweet rice wine) 1 teaspoon sake Castillo de Canena Family Reserve Picual EVOO Preparation Cook the steamed rice and let it cool slightly. Mix one tablespoon of soy, two teaspoons... Read more
We want to share with you all a very special recipe! This is the fabulous dish which the chef Iolanda Bustos from La Calendula Restaurant participated in the International Prize for cuisine with extra virgin olive oil "Jaén Paraiso Interior" 2017. Picual biodynamic veil with its flowers and brandada on extra virgin sand of carob, almonds and green figs You are going to need the following... Read more
Have you seen what we have prepared with our extra virgin olive oils for this summer? Here we share different recipes with ice cream and even a gazpacho that promise to refresh your palate during the hot days that are coming! Appetizers Burrata with tomato, pesto ice-cream and our Picual EVOO Foie ice cream, duck ham & Family Reserve Arbequina... Read more
Happy International Tapas Day! For this day we suggest some fun and very easy to prepare tapas with our Arbequina&Co olive oils (99.5% of Arbequina Castillo de Canena EVOO + natural essential oils of different plants, fruits and flowers). You only have to decide if you prefer anchovies, cockles or mussels ... or what about all of it? Add a few drops of your favorite Arbequina & co... Read more
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
Una Manera de hacer Europa.