Choosing the oil when preparing a dish is no trivial matter—especially when it’s one of the recipe’s star ingredients. Take note of these ten ideas made with different EVOOs from Almazaras de la Subbética and learn how to pair them according to the organoleptic properties of this true food of the gods.
Put your apron on and enjoy creating these dishes that look as if they were made by a professional chef—without needing to lock yourself in the kitchen for hours.
Cut the smoked salmon into cubes and set aside.
Put the raw almonds in the blender with half a clove of fresh garlic, salt, vinegar, EVOO and yesterday’s bread crumb soaked in water.
Blend everything and gradually add cold water until you reach the desired consistency.
Serve the mazamorra in bowls and garnish with the smoked salmon cubes, half a teaspoon of caviar (or substitute) and a few dried blueberries. The finishing touch? A little drizzle of Parqueoliva Serie Oro to the diner’s taste.
First, make the pico de gallo. How? Finely chopping tomatoes, red onion, coriander, jalapeño chilli (optional) and dressing with a few drops of lime juice, salt and EVOO.
Now it’s time to get to work on the mango gazpacho, which is simply the result of blending the flesh of several ripe mangoes, a little cucumber, soaked bread crumb, extra virgin olive oil Almaoliva Arbequino, vinegar and salt to taste.
Once the gazpacho is ready, serve it in a glass, bowl or your favourite vessel and accompany it with the pico de gallo.
The recipe for Córdoba’s most famous dish looks simple but it has its tricks—especially if we go for a more avant-garde cherry-based version.
First, arm yourself with patience. Wash, dry and stone the cherries and place them in the blender jug. Now peel the plum tomatoes, cut them into wedges and add them to the cherries. To that mixture add soaked telera bread crumb, half a clove of garlic, vinegar, a pinch of salt and a little Rincón de la Subbética, which will bring not only flavour nuances but also a velvety finish to the salmorejo.
Blend everything together and pour into a deep plate. For the garnish? Hard-boiled egg, little pieces of Ibérico ham and a touch more EVOO.
It will take barely ten minutes to put together one of the most delicious autumn salads. Let’s opt for seasonal fruit like pomegranate.
For this simple recipe you’ll need one or two bags of washed, ready-to-eat rocket, blue cheese, Roquefort or similar, and a peeled pomegranate.
Start by making the dressing. Mix several tablespoons of Almaoliva Bio, salt, quince vinegar (which is sweeter), a pinch of Dijon mustard and honey, then set aside.
Arrange the rocket, then add the diced cheese and pomegranate seeds on top. To finish, drizzle with the dressing and toss.
This is undoubtedly a toast whose combination of ingredients is tempting at any time of day. Ready? You’ll just need a good corn or seeded sourdough as a base. Spread cottage cheese on top, add sun-dried tomato and slices of avocado. Finish with a generous drizzle of Parqueoliva Serie Oro and enjoy.
We’ll start by saying that if you can’t find fresh artichokes, don’t worry. You can always opt for a good quality tinned or frozen version.
Trim the artichokes until only the hearts remain and boil them for 15 minutes. Then, in a saucepan, make a good sofrito with Almaoliva Gran Selección, finely chopped garlic and onion. Let them soften and add a small glass of a good Montilla-Moriles wine.
Once the alcohol has evaporated, add the artichokes and season with salt and pepper. Also add water, a touch of saffron and a small cup of cornflour diluted in cold water to give body to the sauce. Let everything boil for a few minutes and remove from the heat.
Adding a few cubes of ham at the end is optional.
As with any good dessert, you must respect the quantities—no eyeballing. You’ll need a natural yoghurt, one yoghurt-measure of extra virgin olive oil Almaoliva Arbequino, two measures of sugar and three of strong flour, one sachet of baking powder and three eggs.
Preheat the oven to 180º. Meanwhile, empty the yoghurt and keep the pot. In a bowl, beat the three eggs, two (yoghurt) measures of sugar, the three of flour and the baking powder. Then add the EVOO.
Pour the mixture into a previously greased, oven-safe tin and put it in. Wait 30 minutes and it will be ready!
This dish represents the flavour of Cádiz like no other. Dare to recreate it? Boil the potatoes cut into irregular wedges. Meanwhile, finely chop spring onion and fresh parsley.
Once the potatoes are tender, let them cool. At this point, add the spring onion, parsley, salt, vinegar and a generous glug of Almaoliva BIO. Mix well. The final touch? Arrange the frigate tuna fillets on top.
If you’re short on time for lunch but fancy something tasty, always keep fresh pasta in the fridge. It’ll be cooked in three minutes. Add the special touch with a homemade pesto. For this one you only need extra virgin olive oil Parqueoliva, pistachios, Parmesan, a quarter of a clove of garlic and a few basil leaves. Blitz everything and pour it over the ravioli. The result is a 10 out of 10.
Make the most of autumn pumpkin—it’s the best. Peel it and cook it. Then blend it with a little cream cheese, some of the cooking water, salt and ground white pepper.
Serve in a bowl or similar and top with croutons, little pieces of cecina—first sear them in a frying pan so they’re crispy—and a spoonful of Almaoliva Bio.
