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Oleocanthal Menu made with our EVOO!

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 .

De izquierda a derecha: el chef Daniel García, Francisco Vañó, y el Dr. Amerigo
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:

EVOO_oleocanthal_chef_Daniel_Garcia_AOVE_Castillo_de_Canena (2)

Black egg with con Umami & seeweedEVOO_oleocanthal_chef_Daniel_Garcia_AOVE_Castillo_de_Canena

Cold mango cream with Tobiko roe, citrus sardines and corianderEVOO_oleocanthal_chef_Daniel_Garcia_AOVE_Castillo_de_Canena (3)

Shrimp GazpachEVOO_oleocanthal_chef_Daniel_Garcia_AOVE_Castillo_de_Canena (4)

Sea bass with rich EVOO in Oleocanthal made with our Family Reserve Picual
EVOO_oleocanthal_chef_Daniel_Garcia_AOVE_Castillo_de_Canena (6)

Castillo de Canena EVOO yogurt with berries

Super recomended!

October 2015

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