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Main courses

Christmas recipes: Cava Sirloin & baked potatoes with herbs & Arbequina EVOO

17 December 2015

For the main course we suggest this original recipe of Sirloin & baked potatoes with herbs and nuts made with Family Reserve Arbequina extra virgin olive oil. Ingredients  1 pork sirloin 1 bottle of cava potatoes Family Reserve Arbequina EVOO 45g mixed nuts (almonds, walnuts, hazelnuts, ..) 45g dried shiitake mushrooms 1 head of garlic A bottle of white wine Vegetable broth Bread... Read more

Meatloaf with our First Day of Harvest EVOO

04 December 2015

We want to share with you a recipe from Cocina y Aficiones by Concha Bernard blog. This is the meatloaf , a popular dish in America and finished with our extra virgin olive oil First Day of Harvest it is delicious!! Picture from Cocina y Aficiones de Concha Bernard This is the link to the recipe: Meatloaf Enjoy it!! December... Read more

Parmesan cheese ice cream, your favorite carpaccio & Castillo de Canena EVOO

09 September 2015

Fun recipe to accompany your favorite carpaccio ... We encourage you to experiment with some ice cream of Parmesan cheese & to finish the dish with our Family Reserve Picual Extra Virgin Olive Oil ... it's great for these last days of summer! You can also add a few slices of the same cheese, as in the picture! Hope you like the idea! September... Read more

Roast beef with mustard ice-cream and our EVOO Picual!

28 August 2015

We continue with our ice cream recipes ... now accompanying a meat! Again, very simple and perfect for these last weeks of summer heat! We just have to go with roast beef and mustard ice cream. We finish the dish with our EVOO Family Reserve Picual. Enjoy! August... Read more

Hake with lime mayonnaise and Family Reserve Arbequino

01 April 2015

Ingredients Hake Flour 2 Eggs EVOO Castillo de Canena Family Reserve Arbequino Lime Salt Preparation Hake We cut the hake into slices, not too thin. We put the flour on a plate and egg in another and heat extra virgin olive oil in a pan. We pass the hake slices in flour and then in egg. When the oil is hot, we will put into the pan. Do it for both sides until the fish is... Read more

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