Archives: Recetas

Recetas de comida

Grilled sea bass with citrus sauce and baked endives

receta de lubina a la plancha con salsa de cítricos y AOVE
Christmas recipe: Grilled sea bass with citrus sauce and baked endives with extra virgin olive oil - Reserva Familiar.

Ingredients
  

  • 1 sea bass cut into 2 fillets
  • 1 grapefruit
  • 1 orange
  • 1 file
  • Honey
  • 4 endives
  • Extra virgin olive oil - Arbequina Family Reserve
  • Extra virgin olive oil - Picual Family Reserve

Instructions
 

  • Mark the sea bass fillets on the griddle.
  • On the other hand, we prepare the sauce by squeezing the citrus fruits (orange, grapefruit and lime) and mixing it with a little bit of honey and our extra virgin olive oil Reserva Familiar Arbequina.
  • For the garnish, place the endives on a baking tray with a drizzle of our AOVE Reserva Familiar Picual.
  • Put them in the oven and when they are soft, take them out and finish again with Reserva Familiar Picual.
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Black spaghetti with orange cheese and EVOO

Hoja de olivo
receta de espaguetis negros con queso naranja y AOVE
Recipe of black spaghetti with orange cheddar cheese and extra virgin olive oil - Reserva familiar Arbequina Picual.

Ingredients
  

  • 1 package black spaghetti squid ink
  • 1 bar queso cheddar orange
  • 3 sweet onions
  • 1 little package squid ink
  • White wine
  • Extra virgin olive oil - Reserva familiar Arbequina Picual Castillo de Canena

Instructions
 

  • Chop the onions finely and poach them in extra virgin olive oil Reserva Familiar Arbequina until they are well done.
  • Add the squid ink and a splash of white wine. Let it reduce until it becomes a full-bodied sauce.
  • Cook the spaghetti and once done, drain.
  • Mix well with AOVE Reserva Familiar Arbequina Castillo de Canena.
  • Then mix with the sauce that we had previously prepared.
  • Finish with grated cheddar cheese.
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Ratatouille recipe with extra virgin olive oil

receta de pisto con Aceite de oliva virgen extra - Reserva familiar
For this Halloween we bring you a delicious recipe of Ratatouille with our Extra Virgin Olive Oil - Reserva Familiar

Ingredients
  

  • 300 g crushed tomato
  • 1 Berenjena
  • 1 zucchini
  • 1 onion
  • 1 red pepper
  • 2 green peppers
  • 2 garlic cloves
  • Salt
  • Ground black pepper
  • Oregano
  • Picual Family Reserve EVOO
  • Eggs Optional

Instructions
 

  • Peel the onions, courgettes and garlic. Remove the seeds from the peppers and proceed to cut all the vegetables into small pieces.
  • Once the vegetables are cut, grate the tomato. Put in a frying pan over medium heat a generous splash of our extra virgin olive oil Reserva Familiar Picual. When it is hot, add the diced onion, and when it starts to be soft, add the courgette, peppers and garlic.
  • Reduce the heat and cook slowly for a few minutes. Add the grated tomato and 1 pinch of sugar to the pan.
  • Leave it for about 20 minutes more until the vegetables are tender or to the desired point. Taste and adjust the salt if necessary.
  • Remove the ratatouille from the pan and serve.
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Signature snack: mussels with whisky and craft beer

receta de bocadillo de mejillones con whisky
Signature snack made of mussels with whiskey beer

Ingredients
  

  • Bread CO K for Triticum
  • Can of large mussels in pickled sauce
  • Whisky
  • Arbequina Olive Oil with Oak Smoke The little blue bottle
  • LA VIRGEN Madrid 360º craft beer

Instructions
 

  • Open the bread and put the drained mussels in it.
  • Then we will make a sauce with the pickle juice of the mussels themselves, our smoked oil (Arbequino al Humo de Roble Castillo de Canena) and a little bit of whiskey (this last ingredient we will add it little by little, until we find the point that we like).
  • Pour this sauce over the mussels and close the sandwich.
  • Add premium craft beer such as Madrid 360º from the Madrid craft brewery La Virgen.
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Cauliflower, orange, olives and extra virgin olive oil salad

receta de ensalada de coliflor, naranja, aceitunas y AOVE
Rich salad of cauliflower, orange, olives and extra virgin olive oil - Reserva Familiar Picual.

Ingredients
  

  • Orange cauliflower
  • Cauliflower
  • Oranges
  • Olives
  • Extra virgin olive oil - Picual Family Reserve

Instructions
 

  • We cook the cauliflower.
  • Peel the orange and cut it into slices.
  • Make a base with the orange slices and then place the cauliflower and some olives on top.
  • We finish with Extra Virgin Olive Oil - Reserva Familiar Picual.
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