INGREDIENTS Rye bread Plums Cottage cheese Arbequina Olive Oil infused with essential oils : Patio de los Naranjos Viana Flavors PREPARATION We toast some slices of rye bread, add the cottage cheese on top and cut the plum to add. To finish we will dress with some drops of Patio de los Naranjos: infused with essential oils of thyme,…
INGREDIENTS Whipping cream Mint leaves 3 eggs 100 gr flour 100 gr sugar Extra Virgin Olive Oil Patio de Viana Arbequina PREPARATION Preheat the oven to 356 F. Separate the egg-white and the yolk in different bowls. We will use boths. Beat the egg white until it stands in soft peaks and cover it. Do the same with the egg…
Autumn finally is here together with its rains and falling temperatures! As you know, normally it’s in October when our harvest begins, but we have to say that thanks to the Precision Agriculture that we practice, we have been caring of our olive trees along the year for this moment! Monitoring the ground, plants and climate of our olive grove…
INGREDIENTS 1 ripe avocado 2 prawn (previously frozen one hour before to peel them better) 1 limes EVOO Blend Sublime Palacio Marques de Viana Salt Maldòn Chives Caviar Paris 1925 PREPARATION Peel the avocado and cut it into small cubes. Dress with the juice of a lime and set aside. Peel the prawns and also cut them into small cubes…