INGREDIENTS 400 gr pork sirloin in fillets Garlics Almonds Vinegar Patio de Viana Picual Extra Virgin Olive Oil ELABORATION In a frying pan we will seal the fillets of pork sirloin. When done, place them on the plate or tray where we are going to serve them. Besides, in another fire, fry the garlic fillets in EVOO. When they are…
INGRÉDIENTS 3 bras de poulpe (bouillis) Fleur de sel Huile d’olive extra vierge Patio de Viana Arbequina PRÉPARATION Placer les bras de poulpe sur un gril et ajouter une fleur de sel sur le dessus. Une fois terminé, servez-le et terminez-le avec du Patio de Viana Arbequina EVOO dessus …. profitez-en!
To produce our Extra Virgin Olive Oil blends Palacio Marqués de Viana, our arbequina, picual & royal olives are collected at the different moments of the early harvest, supervised by our quality experts who analyze the evolution of our olive trees throughout the year, thanks to Precision Agriculture with the most advanced technology. Following the techniques of the best Scottish…
INGREDIENTS 10 shrimps 1 lime Cilantro Maldon Salt Patio de Viana Arbequina Extra Virign Olive Oil PREPARATION We’ll cook the shrimp for three minutes, then we have to peel them. Then, in a bowl, cut them in half lengthwise and add the lime juice to soak them. Next, place them on film paper, previously extended on the table, put more…
INGREDIENTS 1 egg Small spoon of dijon mustard Parsley Chives Salt & pepper Half lemon juice Extra Virgin Olive Oil Patio de Viana Arbequina ELABORATION Break the eggs and separate the yolks in a bowl, then, use a stick to beat the yokes. Add the dijon mustard and mix all together. Pour some Patio de Viana Arbequina EVOO, little by…