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Shredded salt cod with black olive ice cream


Preparation:

  • Desalt the cod and shred it.
  • Mash the peeled tomatoes with the garlic and the onion.
  • Add the cod and a little oil.
  • Dice some tomatoes to use for the final presentation.
  • Top the dish with the diced tomatoes.
  • Lastly, place of bouquet of mixed greens and a channel of black olive ice cream on top of the arrangement. 
 

Ingredients:

  •  150 g shredded salt cod
  •  10 g spring onions
  •  1 clove of garlic
  •  roma tomato
  •  extra virgin olive oil (Oleum Olea Mare Nostrum)
  •  black olive ice cream
  •  mixed greens
 

Esqueixada of salt cod with olive pâté

Ingredients:

  • Half kilo of salt cod. Can be purchased in fillets or shredded.
  • 1 medium green onion.
  • 1 green pepper
  • Half red pepper.
  • Salt, pepper, and extra virgin olive oil.
  • Parsley or cilantro.
  • A soup spoon of Oleum Olea Mare Nostrum’s Empeltre variety black olive pâté.

Preparation:

  • Desalt the cod. Soak for 24 hours before the preparation of the dish and change the water at least once.
  • Next, shred the cod and place it on a platter.
  • Chop the green onion in small pieces, as well as the green and red peppers. Add to the platter.
  • Season with salt – a little – freshly ground pepper and a good glug of extra virgin olive oil Oleum Olea Mare Nostrum.
  • Place two tablespoons of extra virgin olive oil and one tablespoon of olive pâté in a bowl. Add a little salt and freshly ground pepper, beat until you have a smooth and uniform vinaigrette. Use this to season the esqueixada.


Octopus in olive sauce


Preparation:

  • Let the octopus sit with a fair amount of salt for ½ hour and then wash it. 
  • Once washed, beat the tentacles with your fist until they loosen. Having previously started boiling water in a pot, and once the water is hot, place the octopus in the water to parboil for ½ hour or until it is soft.
  • Once it is parboiled, refrigerate the octopus until the next day.
  • Octopus can be used with or without the skin.
  • The next day, cut the octopus in very thin slices and set aside.
  • The prepare the olive sauce, place a small amount of mayonnaise in a blender and blend with the Oleum Olea Nostrum Mare pitted black olives, adding them one by one, until the mayonnaise has taken the flavor of the olive. Add a little salt if necessary and pepper for seasoning, next add a few drops of Tabasco Sauce to taste and continue blending.
  • To end, add to this sauce a few drops of Oleum Olea Mare Nostrum extra virgin olive oil to complement the flavor.
 
 

Olive oil sponge cake


Preparation:

  • Mix the 110 g of sugar with the yolks, the juice and zest of the lemon, and the vanilla (of your choice).
  • Mix with a whisk until all of the ingredients are combined well.
  • Sift the flour and add the above mixture little by little while beating. Also add the Oleum Olea Mare Nostrum extra virgin olive oil little by little, with a fine stream. Once mixed, set aside.
  • Preheat the oven to 160°C with top and bottom heat. 
  • Beat the egg whites on high speed with the pinch of salt and when they begin to form soft peaks, add the 60 g of sugar and beat until stiff.
  • Add the whipped eggs to the batter little by little and fold them in.
  • Prepare a pan for baking approximately 24 cm in size, with butter and flour or with parchment paper.
  • Pour the batter into the pan and bake for approximately 30 minutes.
  • Keep in mind that it is a sponge cake without leavening. It will rise while baking due to the effect of the egg whites, but it will drop once you remove it from the oven and it cools. This will give it the extra juiciness.
  • Let it cool slightly before removing from the mold and cool completely before serving.
 

Ingredients -for 6 or 8 servings - : 110 g sugar, 2 egg yolks (L), 1 lemon (juice and zest), 115 g flour, 160 g Oleum Olea Mare Nostrum extra virgin olive oil, vanilla, 3 egg whites, a pinch of salt, and 60 g sugar.
Preparation time: 45 minutes

Couscous and olive salad


Ingredients:

  • 400 g instant couscous
  • 5 tomatoes
  • 1 red onion
  • Juice of one lemon
  • 3 tablespoons Oleum Olea Mare Nostrum extra virgin oil
  • 30 g Oleum Olea Mare Nostrum black olives
  • A few lettuce leaves, 3 teaspoons parsley, 3 teaspoons mint and salt, a sprig of mint.


PREPARATION

  • Boil two cups of salted water; add a little Oleum Olea Mare Nostrum extra virgin oil and the couscous, allowing it to cook for five minutes. 
  • Remove from heat and allow the couscous to continue steaming for 15 minutes. 
  • Boil 4 of the tomatoes for two minutes, peel, remove the seeds, and dice. Salt the tomatoes and mix on a platter with the couscous. 
  • Chop the parsley, mint, and red onion and add to the couscous. 
  • Sprinkle with lemon juice, Oleum Olea Mare Nostrum extra virgin oil, and a little salt. Allow the mixture to cool to room temperature, then for three hours in the fridge. 
  • Just before serving, arrange the washed and patted dry lettuce leaves around the border of the platter, forming a type of basket and place the previously mixed couscous in the center. 
  • Adorn with the remaining tomato cut into wedges, olives (the Oleum Olea Mare Nostrum olives contain phosphorus, iron, and calcium), and mint leaves. 
  • Enjoy.
 

Bonito fish cake with olives.

INGREDIENTS:

  • 600 g bonito fish in Oleum Olea Mare Nostrum extra virgin olive oil 
  • 1 slice Serrano ham
  • 50 g Oleum Olea Mare Nostrum green olives 
  • 1 glass dry white wine
  • 3 eggs, nutmeg, and salt
 

PREPARATION

  • Drain the bonito, chop, and place in a bowl, to which you will also add the diced ham, the Oleum Olea Mare Nostrum olives, and the whole eggs. Stir until all of the ingredients are combined well. 
  • Add the wine, nutmeg, and a pinch of salt and stir again. 
  • Line a mold with aluminum foil, grease and add the fish mixture. 
  • Bake in a preheated 200°C oven for 10 minutes. 
  • Next, reduce the temperature to 180°C and continue baking for 50 minutes. 
  • Remove and let cool with a weight on top. 
  • Remove from the mold, slice, and serve with an endive salad. 
  • Enjoy.
 

You can find many recipes on how to use our extra virgin olive oils at the following sites: www.afuegolento.com, Cocinandoentreolivos.blogspot.com
y www.mundochef.com Through their experience in the culinary sector, these experts will help you to use all of our products in the most flavorful way.
You can also find much more information about healthy eating practices at www.alimentacion.es/en/. This will help you at all times to learn more in order to eat better.

 

 


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