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НОВОСТИ

Baby squids with Paris 1925 Caviar. By chef Luis Miguel Menor from La Milla restaurant in Marbella

24 October 2019

Here one of the most commented recipes this summer. INGREDIENTS 200gr Baby Squid 50gr flour 1 Egg 1925 Paris Caviar EVOO Family Reserve Picual PREPARATION To make this recipe, first of all we have to wash the baby squids and leave in a strainer draining, when they are dry will have to remove the feather, roll in batter and fry! They are cooked to perfection and served... Read more

Lobito de Mar in Madrid’s downtown, is the new Dani García’s restaurant

11 October 2019

It’s a safe bet to have dinner at Lobito de Mar by Dani García. The restaurant, in the heart of Madrid's Golden Mile, has an exclusive decoration and flavours that will transport you directly to the sea. Here we leave you some photos of the exquisite dishes, many elaborated with our EVOO Castillo de... Read more

We’ve reached 100 points in the Flos Olei Guide!

08 October 2019

We're celebrating!   Once again our extra virgin olive oil Family Reserve Picual is on top of the list of the best extra virgin olive oils in the world by the prestigious Flos Olei Guide. This time we have reached the maximum score achievable in the prestigious Guide. 100 points! With this new award we head the guide for the eighth time with the highest score and 3 different... Read more

V CENTENARY OF F. DE MAGELLAN’S LAUNCH

25 September 2019

Castillo de Canena pays tribute to the deed of Fernando de Magellan, the Portuguese sailor in the service of the Crown of Spain, as Admiral of what is known as the Flota las Especias (Fleet of the Spices), who set out with his companions from Sanlúcar de Barrameda on September the 20th, 1519, in what was the beginning of the first voyage around the world. To mark the 5th centenary of the... Read more

SPAGHETTI WITH CAVIAR AND FIRST DAY OF ARBEQUINA HARVEST EVOO

17 September 2019

It may not be a typical pasta recipe, but the recipe we propose today for Spaguetti with caviar is a different dish that is going to surprise. INGREDIENTS - 100gr of Black pasta - 150gr wheat pasta - Caviar Paris 1925 - Evaporated milk - ½ onion - First Day of Arbequina Harvest EVOO - Ground Black pepper PREPARATION In a pot boil water while chopping the onion.... Read more