At Palacio Marques de Viana we produce our extra virgin olive oils under the most advanced technology and the most respectful environmental practices, where innovation and protection of our ecosystem is combined. In this sense, we have numerous certifications that demonstrate our commitment to the environment and evolve promoting sustainable growth. Within the certifications, we highlight: Integrated Produccion:refers to farming…
INGREDIENTS – 2 fillet of swordfish – 1 lemon – Palacio Marques de Viana The Palace Blend EVOO – Salt PREPARATION Put the swordfish in a pan with salt, it should gets sealed on the outside but tender on the inside. It is important not to cook it so much to avoid it to go dry. Add a few drops…
INGREDIENTS Burrata cheese ½ kg of tomatoes Loaf of bread 1 clove of garlic 1 teaspoon of dijon mustard Salt Patio de Viana Picual EVOO PREPARATION First you have to cut the bread and the tomatoes. Later on, put it on the Turmix, adding the clove of garlic. You have to crush everything with two teacups of Patio de Viana…
INGREDIENTS Ripe mango Hazelnuts Extra Virgin Olive Oil Blend Sublime ELABORATION We crush some hazelnuts and then toast for 3 minutes in a pan. Cut the mango and add the hazelnut pieces; to finish, dress it with a little bit of EVOO Blend Sublime to intensify its flavour, you can add some honey to sweeten
INGREDIENTS cook dough 2 canned tuna Goat cheese in rolls 1 medium sized broccoli 4 Eggs 200 ml of cooking cream Extra Virgin Olive Oil Patio de Viana Picual Salt Black pepper PREPARATION Preheat the oven to 356 º F and extend the shortcrust pastry in a dish and prick it with a fork to prevent it from rising. 10…
INGREDIENTS 5 scallops 4 radishes Soya shoots *Fort he jalapeño pepper emulsion: 2 jalapeños 1 egg Extra Virgin Olive Oil Palacio Marques de Viana. The Palace Blend PREPARATION Fort he jalepeño emulsion: First, preheat the oven at 356º F . Later, introduce the jalapeños 25 minutes. Once it is cooked, it is important to clean the seeds to avoid…
INGREDIENTS Fresh lettuce sprouts Raisins Strawberries Feta cheese Cherry Tomatoes Patio de Viana Picual Extra Virgin Olive Oil PREPARATION Place the sprouts in a bowl and on top we spread the ingredients cut into small squares. For the dressing of our salad we have used our Patio de Viana Picual EVOO and a little bit of Modena vinegar.
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…