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NEWS

Halloween Sweet-Potato Brochettes with Arb&World

25 October 2019

One of the most internationally celebrated dates is coming. The Night of Halloween! We have prepared some delicious and fun recipes for those who want to celebrate in orange... INGREDIENTS 1 sweet potato 1 purple onion 3 peppers (red, green and yellow) Arbequina&World Taste of Africa Oil PREPARATION Microwave the sweet potato for 15 minutes to soften it. This will... Read more

Baby squids with Paris 1925 Caviar. By chef Luis Miguel Menor from La Milla restaurant in Marbella

24 October 2019

Here one of the most commented recipes this summer. INGREDIENTS 200gr Baby Squid 50gr flour 1 Egg 1925 Paris Caviar EVOO Family Reserve Picual PREPARATION To make this recipe, first of all we have to wash the baby squids and leave in a strainer draining, when they are dry will have to remove the feather, roll in batter and fry! They are cooked to perfection and served with... Read more

Lobito de Mar in Madrid’s downtown, is the new Dani García’s restaurant

11 October 2019

It’s a safe bet to have dinner at Lobito de Mar by Dani García. The restaurant, in the heart of Madrid's Golden Mile, has an exclusive decoration and flavours that will transport you directly to the sea. Here we leave you some photos of the exquisite dishes, many elaborated with our EVOO Castillo de... Read more

V CENTENARY OF F. DE MAGELLAN’S LAUNCH

25 September 2019

Castillo de Canena pays tribute to the deed of Fernando de Magellan, the Portuguese sailor in the service of the Crown of Spain, as Admiral of what is known as the Flota las Especias (Fleet of the Spices), who set out with his companions from Sanlúcar de Barrameda on September the 20th, 1519, in what was the beginning of the first voyage around the world. To mark the 5th centenary of the... Read more

SPAGHETTI WITH CAVIAR AND FIRST DAY OF ARBEQUINA HARVEST EVOO

17 September 2019

It may not be a typical pasta recipe, but the recipe we propose today for Spaguetti with caviar is a different dish that is going to surprise. INGREDIENTS - 100gr of Black pasta - 150gr wheat pasta - Caviar Paris 1925 - Evaporated milk - ½ onion - First Day of Arbequina Harvest EVOO - Ground Black pepper PREPARATION In a pot boil water while chopping the onion.... Read more


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