Tag: extra virgin olive oil

Sustainability and Precision Agriculture in our olive grove

Sustainability and Precision Agriculture in our olive grove

As you know, sustainability is essential and an important part of our philosophy, therefore we work with Precision Agriculture, which allows us to know the state of each of our olive trees and their requirements regularly. In this way, we know their real and daily hydration needs, not only at the time of harvest, but also throughout the year. Thanks…

Read more

Aubergine stuffed with chicken, mushrooms & our Palace Blend

Aubergine stuffed with chicken, mushrooms & our Palace Blend

INGREDIENTS 2 aubergine 2 chicken breasts Salt and black pepper 300g mushrooms Half a golden onion Cheese for gratin Extra virgin olive oil Palace Blend de Palacio Marques de Viana PREPARATION We begin by cutting the aubergines logitudinally, and then, with the help of a knife and a spoon, empty the contents. We put them aside. Meanwhile, in a frying…

Read more

Gyozas with Palacio Marqués de Viana Sublime Blend EVOO

Gyozas with Palacio Marqués de Viana Sublime Blend EVOO

INGREDIENTS Vegetable, meat or seafood gyozas Soy sauce Palacio Marqués de Viana Sublime Blend EVOO (if you prefer steamed gyozas) Palacio Blend EVOO (if you prefer fried gyozas)   PREPARATION Enjoy your gyozas with a very healthy dipping sauce, thanks to our extra-virgin olive oils. For steamed dumplings we recommend adding a dash of our Sublime Blend EVOO to the soy sauce,…

Read more

Noodles with chicken, vegetables and Palacio Marqués de Viana Sublime Blend EVOO

Noodles with chicken, vegetables and Palacio Marqués de Viana Sublime Blend EVOO

INGREDIENTS 500g noodles 2 chicken breasts 1 onion 1 small zucchini 10 white mushrooms 30g chopped cilantro ½ clove garlic Black pepper Sublime Blend EVOO INSTRUCTIONS Cook the noodles in boiling water with a bit of salt and extra-virgin olive oil. Drain and set aside. Do the same with the chicken breasts (these may also be grilled, if you prefer).…

Read more

Wakame seaweed salad with Palacio Marqués de Viana Sublime Blend

Wakame seaweed salad with Palacio Marqués de Viana Sublime Blend

INGREDIENTS 30g dehydrated wakame seaweed 10g sesame seeds 3 Tbsp vinegar 1 Tbsp soy sauce 1 tsp honey 2 Tbsp Palacio de Marqués de Viana Sublime Blend EVOO INSTRUCTIONS First rehydrate the seaweed in cold water for about 15 minutes. Drain and slice. Mix the vinegar, soy sauce, honey and our Sublime Blend extra-virgin olive oil. Pour over the seaweed.…

Read more

Squash and red lentil purée with Palacio Marqués de Viana Sublime Blend EVOO

Squash and red lentil purée with Palacio Marqués de Viana Sublime Blend EVOO

INGREDIENTS 1k squash 100g red lentils 1 leek 4 carrots 1 clove of garlic Grated ginger (to taste) Curry powder 1l vegetable broth Palacio Marqués de Viana Sublime Blend EVOO Fresh chives INSTRUCTIONS Slice the leek and sauté over a low flame in the extra-virgin olive oil. Finely chop the garlic and add to the leek, together with the curry…

Read more