• Español
  • English
  • Deutsch
  • Français
  • русский


Pink Potato salad or “Rosolje”

10 July 2015

Here a fresh recipe for summertime with our Family Reserve Picual EVOO (maximum score in the FLOS OLEI - 98/98)! Ingredients 400 g cooked beets 400 g cooked potatoes 200 g cooked carrots 2 herring fillets 2 pickles 2 tart apples 200 g cooked pork or beef 3 hard-boiled eggs Dressing 2 ½ cups sour cream Castillo de Canena Family Reserve Picual EVOO 1 tsp salt ½... Read more

Beet and pear salad with our Family Reserve Arbequina EVOO

11 June 2015

Ingredients Beet Ginger Pear Pistachios Family Reserve Arbequina EVOO Preparation Cut pear and beetroot into small cubes. Grate the ginger. We put everything in a bowl, along with pistachios and Extra Virgin Olive Oil Family Reserve Arbequina. We can already serve! (This dish can be served as a starter or as a side dish of principal) June... Read more

Partridge pate canape with onion & our EVOO Family Reserve Picual

10 June 2015

Partridge pate canape with onion & our EVOO Family Reserve Picual Ingredients Partridge pate Bread Sweet onions Sugar Pedro Ximenez Family Reserve Picual EVOO .Preparation Caramelize the onions in sweet Pedro Ximenez. To do this, cut the onions and heat them in a saucepan with Pedro Ximenez. When almost the wine is reduced, add a little sugar and cook a few more... Read more

Anchovies in vinegar with fennel salad and Family Reserve Picual!

08 May 2015

Ingredients Anchovies in vinegar fennel Cooked white beans cucumber Family Reserve Picual EVOO   Preparation Cut the cucumber into small cubes. In a bowl, mix the diced cucumber, baked beans and pickled anchovies. We serve and finish every dish with Extra Virgin Olive Oil Family Reserve Picual. Garnish with fennel.   May... Read more

Canapés of white bean cream with mint, grated parmesan and Family Reserve Arbequina

01 April 2015

Ingredients Cooked white beans Mint Grated Parmesan EVOO Castillo de Canena Family Reserve Arbequina Preparation We put the beans already cooked, along with a few mint leaves in a mixer. We add Extra Virgin Olive Oil Family Reserve Arbequino, so that the mass is not too dense. We spread this cream on toasts and put a leaf of mint, grated parmesan and EVOO Family Reserve Arbequino. See the... Read more