This week our CEO Francisco Vañó was at the VINNCI hotel restaurant of Benalmádena (Málaga, Spain) and today we want to share with you the exquisite menu based on Oleocanthal that the chef Daniel García Peinado prepared with our AOVE .
- From left to right: chef Daniel García, Francisco Vañó, & Dr. José Antonio Amerigo
As you know, Oleocanthal is one of the natural components of extra virgin olive oil, which gives spicy notes and is also a powerful natural anti-inflammatory. According to cancer researchers in the HunterCollege, also it helps kill cancer cells without affecting healthy cells around.
These are the delicious dishes of the menu:
Black egg with con Umami & seeweed
Cold mango cream with Tobiko roe, citrus sardines and coriander
Shrimp Gazpach
Sea bass with rich EVOO in Oleocanthal made with our Family Reserve Picual
Castillo de Canena EVOO yogurt with berries
Super recomended!
October 2015
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Una Manera de hacer Europa.