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Main courses

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

A quick and healthy spring menu

01 April 2015

We present a QUICK and HEALTHY menu for the holidays, intending to stay in the kitchen the shortest time possible ;) You will see that this time we have not include any dessert, because Easter it’s time to taste the typical dessert of your country and your region, enjoy them! Appetizer: Canapés of white bean cream with mint, grated parmesan and Family Reserve Arbequina Starter: Salad of... Read more

Valentine’s Day Menu: Lamb chops with mint sauce and baked potatoes with rosemary

11 February 2015

  Ingredients 3 or 4 lamb chops per person aprox Fresh mint Champagne vinegar Castillo de Canena Family Reserve Arbequnino EVOO Castillo de Canena Family Reserve Picual EVOO Potatoes of excellent quality Fresh rosemary Preparation Wash, peel and cut potatoes into slices. Bake them with extra virgin olive oil Castillo de Canena Family Reserve Picual, rosemary leaf and a pinch of salt, for... Read more