Thanksgiving menu: corn and green beans with extra virgin olive oil.
- 1 corn cob for each diner
- 1 kg green beans round
- Extra Virgin Olive Oil - Reserva Familiar Picual Castillo de Canena
Boil the cobs and beans separately until done.
Remove and place the cobs in a bowl with the melted butter.
On the other hand, place the beans in another container sprinkled with AOVE Castillo de Canena Reserva Familiar Picual and salt.