We suggest finishing your sirlon steak with our El Blend de Palacio Extra Virgin Olive Oil. Our AOVE is early harvestes within the first 24 hours of the harvest, as a consequence it has a characteristic intensity and freshness that combines excellently with grilled red meat.
INGREDIENTS Fresh lettuce sprouts Raisins Strawberries Feta cheese Cherry Tomatoes Patio de Viana Picual Extra Virgin Olive Oil PREPARATION Place the sprouts in a bowl and on top we spread the ingredients cut into small squares. For the dressing of our salad we have used our Patio de Viana Picual EVOO and a little bit of Modena vinegar.
INGREDIENTS Slice of Bread Smoked salmon Burrata Extra Virgin Olive Oil Patio de Viana Arbequina Salt Pepper ELABORATION Cut the slice of bread, and add the Olive Oil Patio de Viana Arbequina to get impregnate in the bread and takes flavor. Then we place the ingredients: the smoked salmon, the burrata, salt and pepper to taste. To conclude, we…
INGREDIENTS Vegetable soup Leek Pears Saffron Black pepper Blend Sublime Extra Virgin Olive Oil Salt 1 natural yogurt PREPARATION Cut the leeks and fry them with EVOO Blend Sublime with salt and pepper. On the other hand we put the vegetable broth to boil with the saffron. When the leeks are transparent, add the diced and peeled pears; then add…
INGREDIENTS 2 cloves garlic 2 tablespoons tahini (sesame paste) Juice of half a lemon Pinch of cumin powder Salt Paprika Toasted sesame seeds Sublime Early Harvest Blend EVOO PREPARATION Place in the mixer the boiled chickpeas, garlic, tahini and lemon juice. Slowly, add a string of Sublime Early Harvest Blend EVOO extra virgin olive oil Add salt to taste. * If the…
A colourful and traditional recipe, easy to cook INGREDIENTS Tuna Belly Brier tomato Pink turnip AOVE The Palace Blend ELABORATION The Brier tomato is a tomato of great proportions and with a sweet taste, which accompanied by canned tuna belly give us an exquisite and elegant dish. In addition we added some slides of pink turnip to give it flavor…