Archives: Recetas

Recetas de comida

Bean Salad with Extra Virgin Olive Oil

Quick, simple, very healthy and refreshing salad that you can serve with nachos or tortillas.

Ingredients
  

  • 1 can beans
  • 1 can sweet corn
  • 2 salad tomatoes
  • 1 red onion
  • 1 file
  • Fresh coriander optional
  • Nachos or tortillas
  • Biodynamic Picual EVOO Castillo de Canena

Instructions
 

  • Peel the tomatoes and cut them into small cubes.
  • In the same way, chop the onion and some fresh coriander, if desired.
  • Drain and soak the corn in water.
  • From the beans, we can drain them completely or keep some of the juice.
  • Mix all the ingredients and add the juice of half a lime (approximately).
  • We finish with extra virgin olive oil Picual Biodinámico Castillo de Canena.
  • Mix everything well.
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Salad of red quinoa, fennel and cherry tomatoes with Arbequina oil

receta de ensalada de quinua roja, hinojo y tomates cherry
Red quinoa salad with fennel and cherry tomatoes seasoned with the special touch of our Arbequina&Co 02.

Ingredients
  

  • 200 g red quinoa
  • 1 bulb fennel small bulb
  • 40-50 g arugula
  • 20 yellow cherry tomatoes
  • c/n salt
  • c/n Extra virgin olive oil Arbequina
  • Olive oil Arbequina&Co lemon olive oil a few drops
  • Peppermint

Instructions
 

  • Put the quinoa in a pot with 600 grams of water and salt to taste.
  • Bring to the boil, covered, and when it comes to the boil lower the heat and let it cook for about half an hour, until the quinoa is tender and the water has been consumed.
  • Meanwhile, prepare the rest of the salad ingredients, peel the fennel bulb and cut it into a very fine julienne, you can do it with a mandolin if you prefer.
  • Mix the fennel with the arugula in a bowl.
  • Before serving, season with a little salt and extra virgin olive oil.
  • Wash and dry the yellow cherry tomatoes well (although if you prefer another type of tomato you can change), cut them in half and set aside.
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Radish salad with oak-smoked oil

receta de ensalada de rábanos
Radish salad with oak-smoked Castillo de Canena olive oil

Ingredients
  

  • Radishes
  • Shallots
  • Parsley
  • Honey
  • Vinegar
  • Castillo de Canena oak smoke oil

Instructions
 

  • Chop the radishes, shallots and parsley.
  • Make a vinaigrette with the oil, vinegar and honey.
  • Mix
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Salad of beetroot, pear and extra virgin olive oil

receta de ensalada de remolacha, pera y aove
Beetroot salad, pear and extra virgin olive oil - Reserva familiar Arbequino

Ingredients
  

  • Beetroot
  • Ginger
  • Pear
  • Pistachios
  • Extra virgin olive oil - Arbequino Family Reserve

Instructions
 

  • Cut the pear and the beetroot into small cubes.
  • Grate the ginger.
  • We put it all in a bowl, together with the pistachios and dress with Extra Virgin Olive Oil - Reserva Familiar Arbequino.
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