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We present the OPAQUE chocolates from Munich… made with our Picual!!

27 May 2015

Today we want to share with you this delicious surprise: Chocolates with our EVOO Picual !!! The selected confectionery OPAQUE of Munich has developed some chocolates with our extra virgin olive oil Picual, noted for their complexity, freshness and sweetness ... a perfect pairing! If you travel this summer to Germany you have already a obligatory stop!! ;) May... Read more

Valentine’s Day Menu: Strawberries with chocolate sauce and chile

11 February 2015

  Ingredients 12 Strawberries approx ½ bar of fondant black chocolate Fresh chile Castillo de Canena Family Reserve Arbequino EVOO Semi-skimmed milk   Preparation Wash strawberries very well. In a bowl, chop  the chocolate in small pieces. Heat a glass of milk until it is boiling, and start adding to the chocolate, stirring to melt. Add a drizzle of extra virgin olive oil Castillo de... Read more

Christmas Menu: Millefeuille of crunchy hazelnut nougat & chocolate sauce

16 December 2014

Dessert from Spain Ingredients 2 tubs of vanilla ice cream 1 tablet of good hazelnut nougat (you can do it at home with sugar and hazelnuts, like caramel and place on a silicone sheet) 1 tablet of black chocolate couverture Whole milk Fresh orange zest Castillo de Canena Family Reserve Arbequino EVOO Preparation Let vanilla ice cream melt to work with it. Crush the hazelnut nougat... Read more

Thanksgiving menu by Castillo de Canena

26 November 2014

What Thanksgiving means? In Europe, the end of the harvest was always celebrated for two reasons: to thank the goodness of the land because it provided sustenance for the rest of the year but also to celebrate the joy after a well done job with the family, neighbors and friends. This tradition went to America with the Europeans. Today, this event is directly related to EE. UU. and Canada because... Read more

Thanksgiving menu: pumpkin pie

26 November 2014

INGREDIENTS 1 cup sugar 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon Pinch of salt 500 g of cooked pumpkin 50 g of Extra Virgin Olive Oil Castillo de Canena Family Reserve Arbequina 3 beaten eggs 1 cup and a half of milk 1 teaspoon of lemon juice Lemon zest Sour cream (creme fraiche) 1 jar 2 teaspoons of Castillo de Canena Family Reserve Arbquino EVOO  PREPARATION Cook the pumpkin,... Read more

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