Recetas archivo - Page 21 of 24 - Castillo de Canena

Lime Margarita cocktail with Arbequina&Co 02 oil

Summer cocktail: a very fresh Margarita with lime and a secret ingredient... Arbequina&Co 02.

Before starting, put the glasses in the fridge to keep them cold when serving.
We will make a double shake. Put the tequila, the cointreau, the juice of the limes and a little egg white in the shaker.
Add 25 drops of Arbequina&Co 02 oil (remember that it is 95% of our Arbequina extra virgin olive oil + natural essential oils of lemon, fennel and mint).add 25 drops of Arbequina&Co 02 oil (remember that it is 95% of our Arbequina extra virgin olive oil + natural essential oils of lemon, fennel and mint).
Close the shaker and shake. *If we had a spring, incorporate into the shake to get the oil to integrate perfectly with the rest of the ingredients.
Next, we will make the second shake. Simply add some ice cubes to the shaker with the previous mixture and shake again.
Take the glasses out of the fridge and sprinkle the bode with salt. To do this, we moisten the rim of the glasses with lime juice and place them upside down on a plate with salt.

Chinese New Year Menu: recipe for dessert of fruit salad with extra virgin olive oil Reserva Familiar Arbequina.

Christmas menu: potato salad with Reserva Familiar Arbequino olive oil.

Cook the potatoes in their skins for about 30 minutes, with salt and a little vinegar so that the skins of the potatoes do not break; they must be well done.
Drain them and let them warm just enough to peel them.
Remove the skin and cut them into slices of about half a centimetre.
Mix the rest of the ingredients except the chives with the finely chopped onion and put them in a saucepan on the heat. When it gets warm, add the potatoes and mix well, without worrying about them breaking and crumbling.
Remove from the saucepan and let it warm and rest for at least an hour and keep warm.
Finish with Castillo de Canena Reserva Familiar Arbequino extra virgin olive oil and serve decorated with chopped chives on top.

Valentine's Day Menu: a delicious red fruit salad with Pink Pepper.

We make the pink pepper vinaigrette, mixing the AOVE Reserva Familiar Arbequina, the juice of 1 lemon, some pink pepper berries, chives and 1/2 sweet onion.
We assemble the salad with the green sprouts and the assorted red fruits.
Finish with the vinaigrette.

Recipe for a toast with melted cheese, fresh tomatoes and a good Reserva Familiar Picual olive oil.

We open the delicious Triticum bread in half to make a couple of toasts. And we dip the crumb well with extra virgin olive oil - Reserva Familiar Picual Castillo de Canena.
Next, cut the tomato into slices and put them on the bread with oil.
Cut the green chili into not too thick slices and spread them over the tomatoes.
Finish with a slice of mozzarella cheese and bake in the oven until the cheese is golden brown.