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Christmas Recipe: Cod confit and caramelized peppers with Family Reserve Picual

An appetizer made ​​with our Family Reserve extra virgin olive oil ideal for sharing this christmas.


A pack of desalted cod loins
A jar of wood roasted peppers
Brown sugar
Castillo de Canena Family Reserve Picual


Place the roasted peppers, Castillo de Canena Family Reserve Picual and three tablespoons of brown sugar into a saucepan over low heat. Stir occasionally with a wooden spoon to not break the peppers while these are caramelized by the sugar. Put plenty of Family Reserve Picual in a large nonstick pan, then place the desalted cod loins to simmer. Move the pan constantly so that the cod will drop its gelatin and mix it with the oil. It will be a nice golden green pil pil. Continue until the cod is ready.

Place in mini spoons or small plates with the pil pil under and finish with the caramelized peppers above.

December 2015

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