INGREDIENTS 1 sweet potato 1 onion paprika Extra Virgin Olive Oil Blend Sublime 1 aubergine PREPARATION Microwave the sweet potato for 15 minutes to soften it. This will make it easier to peel and cut. Cut into dice (not too big) and set aside. Peel and cut the onion and carrot. The onion should be cut into thick petals…
One of our purposes and main objectives is to continue with the environmental action of Reforestation in our olive grove, respecting respecting and promoting the autochthonous flora of the area. By restoring and rise the arboreal cover, the fertility of the ground increase and retend the humidity, structure and nutrient content. As a result, improving the harvest and therefore, our…
Our Palace Marques de Viana extra virgin olive oils are allergen-free, and you can consume them without worries 🙂 Palacio Marques de Viana Sublime Blend and The Palace Blend comply with the “European Regulation on food information provided to the consumer”, where food products must indicate the allergen content of all their dishes.
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,…
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).…
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.…
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…
INGREDIENTS Cherry tomatoes Fresh burrata Fresh basil leaves Palacio Marqués de Viana Blend EVOO INSTRUCTIONS Simply arrange all the ingredients on a platter and finish with our Palacio Blend extra-virgin olive oil. Just as delicious as it is simple! And thanks to our EVOO with its hints of tomato and mint, it will leave everyone astonished.