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Mexican recipe: Fried Chile

08 February 2017

Ingredients: Jalapeno pepper Tomato Onion Garlic Bay Leaf Shredded chicken Oregano Egg Flour Salt Family Reserve Arbequina Castillo de Canena EVOO Preparation: Cook the chicken in a pan with aromatic base (garlic, onion, bay leaf), shred and reserve. Chop onion and tomato. Sauté and add the chicken and herbs. Wash the chili and remove the seeds, boil in water... Read more

Iberian bacon with chestnuts purée & picual

13 December 2016

INGREDIENTS Iberian Bacon Tacos Chestnuts purée (1 jar) First Day of Harvest Picual Castillo de Canena extra virgin olive oil PREPARATION Warm the chestnut purée in the microwave. Pour the mixture in the porcelain spoons. In a pan with medium heat, grill both sides of the cubes. Place over the chestnuts purée and finish with salt in flakes & EVOO First Day of  Harvest Picual... Read more

Two coloured vegetable purée with Early Royal EVOO

13 December 2016

We will prepare the two creams separately. In both we opted for the touches of freshly cut grass, artichoke and green banana peel of our Early Royal extra virgin olive oil ... you will love it! PUMPKIN PURÉE INGREDIENTS: ½ sweet white onion, 500g peeled pumpkin, 1 clove garlic, ½ teaspoon curry, vegetable broth, extra virgin olive oil Early Royal Castillo de Canena. PREPARATION: Sauté... Read more

Thanksgiving: the 4 starters that you can’t miss!

21 November 2016

We prepare 4 easy & super healthy starters to accompany the classic Thanksgiving turkey! MINT PEAS INGREDIENTS: peas (can be already boiled), fresh mint and olive oil Arbequina&Co 02 PREPARATION: put the peas in a frying pan and add the minced fresh mint & few droplets of olive oil Arbequina & Co 02 to taste. GREEN BEANS WITH ROYAL INGREDIENTS: green beans (you can... Read more

Black spaghetti & orange cheese, a colourful dish

26 October 2016

INGREDIENTS Black spaguetti  Orange cheddar 3 sweet onions 1 squid ink White wine Family Reserve Arbequina EVOO PREPARATION Chop onions and fry lightly in Family Reserve Arbequina extra virgin olive oil until they are well done. Add the squid ink and a splash of white wine. Let reduce until sauce gets thick. Boil the spaghetti and drain. Mix well with Castillo de Canena... Read more

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