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Slightly Smoked Peking Duck Rolls

27 January 2017

INGREDIENTS 1 duck 2 Chives 1 Cucumber Oak Smoked Olive Oil Arbequina Castillo de Canena Hoisin sauce Rice pancakes PREPARATION Varnish the duck with our smoked oil ( Oak smoked olive oil arbequina, the blue bottle!) We roast the duck, depending on the size, will need more or less time in the oven. Once roasted, we will chop the meat of the duck. Peel and cut the cucumber into... Read more

A couple of appetizers to celebrate the Chinese New Year!

26 January 2017

Here a couple of fun snacks to celebrate the Chinese New Year! Enjoy your favorite spring rolls with a very different sweet and sour sauce, simply adding a few droplets of olive oil Arbequina & Co 03 ... will be the delight of the diners! Also we will make another very simple appetizer that will give the touch of color to your table. Accompany your favorite Chinese dumplings... Read more

Salmon cubes with different spices & Arbequina EVOO

13 December 2016

INGREDIENTS Fresh salmon in cubes  Mix the following spices (the tip of a teaspoon): sweet paprika, ground black pepper, cumin, oregano, basil, cardamom, parsley, clove, cumin EVOO Castillo de Canena Family Reserve Arbequina PREPARATION Mix all the spices with 4 tablespoons of extra virgin olive oil Castillo de Canena Family Reserve Arbequina.  Spread the mixture on the... Read more

Christmas appetizer with an astonishing mayonnaise Arbequina&Co

13 December 2016

INGREDIENTS 1 boiled egg  100g White asparagus tip 2 surimi sticks 2 tablespoons of the astonishing mayonnaise Castillo de Canena Arbequina&Co 02 (here you can see the recipe!) Trout roes to decorate   PREPARATION Chop the boiled egg. Chop the tips of asparagus and surimi. Mix all ingredients together with the Arbequina&Co 02 olive oil mayonnaise (here you can see the... Read more

Mini Mozzarellas with tomato jam & Picual

13 December 2016

INGREDIENTS Mini mozzarellas  1/2 kg of ripe tomatoes 250g of sugar Half lemon EVOO Family Reserve Picual Castillo de Canena PREPARATION Peel the tomatoes and cut into cubes, mix with the sugar and let stand for 3 hours. Add the juice of the lemon and cook over low heat for about 45 minutes. When presenting the aperitif, open each mini mozzarella in the middle and fill it with the... Read more

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