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…
Sabores de Viana is our new collection of extra virgin olive oils infused with natural spices and essential oils from different plants, flowers and fruits. They will make you travel to the magical Courtyards of the Marquis of Vianas’ palaces. His palaces in Córdoba and Jaén, were two of his jewels. Mr. José Saavedra, Marquis of Viana, was an entrepreneur…
In Úbeda, Jaén, La Cantina presents a series of creations that combine traditional products with an avant-garde presentation. It also has three very special areas where you can enjoy these dishes: a wine cellar area where you can try tapas in a way that is farther away from the hustle and bustle, a bar area that makes the experience more…
INGREDIENTS 1 Aubergine 200g mushrooms 1 purple onion 1 garlic clove 50g fresh cheese or ricotta Vinaigrette: 20ml EVOO The Palace Blend, chili pepper & salt Parsley PREPARATION Chop the onion and the mushrooms. Cut the aubergine in half lengthways. Pour some extra virgin olive oil over them and bake them in the over at 200ºC for about 20 minutes. …
INGREDIENTS 3 eggs 1 Natural or lemon yogurt 100ml EVOO Blend Sublime Palacio Marqués de Viana 250g oats flour 1 yeast 50g of sugar (if you do not want to use sugar, you can substitute it with some cinnamon) 1 lemon zest PREPARATION We beat the eggs and we incorporate the different ingredients. Mix well and put in the oven…
INGREDIENTS Green sprouts Nuts (or candied ones) Cured cheese flakes Sweet quince jelly EVOO Blend The Palace PREPARATION Crush the nuts in a mortar. Cut the quince jelly into small cubes. If it was not very solid, impossible to cut well, make small balls. Place the sprouts in the dishes. Add the crushed pralines, cheese flakes and the quince cubes.…