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Appetizers

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

Thanksgiving: the new version of your Bloody Mary

21 November 2016

We'll start Thanksgiving dinner with the classic Bloody Mary.... but we will prepare the new version of this classic & elegant cocktail thanks to our First Day of Harvest extra virgin olive oil (the red bottle!) INGREDIENTS  3 parts of your favourite gin 6 parts of natural tomato juice Pinch of salt & black pepper 3 tbsp Worcestershire sauce 3 tbsp Tabasco sauce 1 squirt of... Read more

Seafood Dip with smoked extra virgin olive oil

26 October 2016

INGREDIENTS  1 can of pickled mussels 1 can of anchovies 6 surimi sticks Olive Oil Oak Smoked Arbequino (our smoked olive oil, The Blue bottle!) Crudités  or nachos   PREPARATION Place 2 anchovies, the whole can of pickled mussels with 3 tablespoons of Oak Smoked Arbequino EVOO together in the blender. Beat well. Cut the surimi sticks with a thickness of about... Read more


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