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recipe

  • How to make cookies with extra virgin olive oil

    Cookies with extra virgin olive oil | iloveaceite

    Preparation time: 25 min.
    Difficulty: Easy
    Serves: 4

    INGREDIENTS:

    45 gr  extra virgin olive oil 'iloveaceite red label' (only available in the US)
    100 gr flour
    25 gr sugar
    15 gr of oat flakes
    15 gr chopped toasted hazelnuts
    1 gr bicarbonate
    1 gr  curry
    25 gr of chocolate chips
    25 gr jam
    1 gr  salt

    iloveaceite_cookiesELABORATION:

    Mix all ingredients in a large bowl and knead until homogenize the mixture. Form portions of about 25 g or desired size.

    Put the cookies on a cookie sheet and bake at 170 ° C for 15 min. Remove cookies and let cool on a rack.

    Text and photo by gastromedia.es

    Our iloveaceite red label is an intensely fruity extra virgin olive oil, without any flaw, with a pleasant smell of fresh-scented grass and a taste of fresh fruit. Among its best qualities stands out its resistance to rancidity, due to the significant amount of vitamin E that it has. Naturally gluten free and non-allergenic.

  • How to make the best Spanish gazpacho

    gazpacho_iloveaceite

    INGREDIENTS

    1 kg ripe tomatoes
    1 cucumber (150 g)
    1 green pepper (80 gr)
    A quarter of an onion (50 gr)
    1 clove of garlic
    200 ml extra virgin olive oil iloveaceite white label
    20 ml sherry vinegar (2 tablespoons).
    10 gr salt
    A pinch of cumin (optional)
    200 ml water (one glass)

    Processing Time: 15 minutes

    gazpacho_iloveaceite_1

    PREPARATION

    Wash the vegetables well.

    Tomatoes: remove the stem first. Remove the tough core at each end by going in at an angle. With the knife inserted about three-fourths of an inch from the stem, turn the tomato until you've got yourself a cone you can pop right out. Cut the tomatoes into large chunks Tomatoes are sensitive fruit. Be gentle!

    Peel the cucumber and cut into large pieces. Remove the seeds and white membranes from inside the green pepper, and chop into large pieces. Peel the onion and cut a quarter of it.

    Put all vegetables (tomatoes, cucumber, green pepper, onion and garlic),  in a large bowl and mix with the extra virgin olive oil, vinegar, water, salt and cumin. Blend with the mixer until totally smooth.

    Strain the mixture through a fine sieve into a large bowl. Chill the gazpacho in the fridge for several hours until cold. Serve in large bowls, garnished with finely diced cucumber, green pepper and/or bread.

    Photos: Gastromedia

  • Kome Koji Wok chicken with vegetables and extra virgin olive oil

    Kome Koji Wok chicken with vegetables and extra virgin olive oil Kome Koji Wok chicken with vegetables and extra virgin olive oil

    Kome Koji Wok chicken with vegetables (recipe)

    Preparation time: 10 min. + maceration / Difficulty: Easy / Serves: 4

    INGREDIENTS:

    Extra virgin olive oil
    600 g of drumsticks boneless chicken
    4 tablespoons Kome Koji
    1 small zucchini
    1 small eggplant
    1 red bell pepper
    2 tablespoons soy sauce
    1 teaspoon minced ginger

    ELABORATION:

    Chop the chicken and marinate with Kome Koji (24 hours in the refrigerator).
    Wash and chop the vegetables. Heat a wok over high temperature, brown the drained chicken with about 4 tablespoons of extra virgin olive oil, continually saute, remove off the heat, add ginger, another tablespoon of extra virgin olive oil and vegetables; continually jumping. When the vegetables get browned, add chicken and continue to cook for 5minutes, skipping again. Add soy, stir fry and serve immediately.

    Text and photo by gastromedia.es

  • Recipe: chicken salad with yogurt sauce and extra virgin olive oil

    Fresh veggies and fancy extra virgin olive oil are cheaper than even the cheapest USDA-recommended diet | iloveaceite news | photo by @gastromedia Recipe: chicken salad with yogurt sauce and extra virgin olive oil | iloveaceite news | photo by @gastromedia

    Preparation time: 35 min.
    Difficulty: Easy
    Serves: 4

    INGREDIENTS:
    2 tablespoons extra virgin olive oil 'gota verde'
    1 chicken breast
    herbs (oregano, rosemary ... etc)
    1 clove garlic
    6 tablespoons croutons
    12 cherry tomatoes
    150 g of mixed lettuce
    50 g of chips of Parmesan cheese
    Pepper
    Salt

    Sauce:

    35 ml of extra virgin olive oil 'gota verde'
    6 tablespoons yogurt
    3 anchovy loins small clean Salting
    ½ juice of ½ lemon
    4 capers
    ½ medium clove garlic
    1 teaspoon mustard
    4 leaves of fresh basil
    4 shots of tabasco
    3 strokes fish sauce
    2 tablespoons grated Parmesan cheese
    1 hit of balsamic vinegar
    2 pinches sugar
    A few turns of pepper mill
    1 pinch of salt

    ELABORATION:

    Season the breast, spread with herbs, a generous drizzle of extra virgin olive oil and crushed garlic clove and roasting 20-35 minutes at 200 ° C.

    Preparing the sauce: in a grinder cup, mix all sauce ingredients and blend until smooth and well seasoned sauce. Reserve.

    Finely chop the ingredients for the salad and mix with the sauce.

    Tex and photography: gastromedia.es

  • Recipe: spaghetti with pistachio pesto and extra virgin olive oil

    Spaghetti with pistachio pesto and extra virgin olive oil | iloveaceite Spaghetti with pistachio pesto and extra virgin olive oil | iloveaceite

    Spaghetti with pistachio pesto and extra virgin olive oil

    Preparation time: 20 min.
    DIFFICULTY: Low
    INGREDIENTS ( serves4)

    400 g of spaghetti or other pasta

    Sauce:

    Extra virgin olive oil
    8 tablespoons chopped fresh basil
    4 tablespoons raw shelled pistachios
    4 tablespoons grated Parmesan powder
    2 cloves garlic
    salt

    ELABORATION:

    Boil salted water in a large pot and when it starts to boil, add the pasta. Boil the time prescribed by the manufacturer.

    Meanwhile, chop with a sharp knife pistachios and mix with chopped garlic teeth, Parmesan and basil. Cover with extra virgin olive oil, mix and set aside.

    Drain the pasta and mix immediately with the pesto.

    If desired, sprinkle with additional Parmesan serve.

    Text and photo by gastromedia.es 

  • Dry tomatoes Chimichurri with extra virgin olive oil

    Dry tomatoes Chimichurri with extra virgin olive oil | iloveaceite Dry tomatoes Chimichurri with extra virgin olive oil | iloveaceite

    Preparation time: 15 min.

    Difficulty: Easy

    INGREDIENTS (serves 4)

    Extra virgin olive oil

    100 ml of vinegar

    8 dried tomatoes in oil

    1 tablespoon oregano

    1 tablespoon thyme

    6 red chillies

    3 green chillies

    ½ tablespoon ground cumin

    1 tablespoon chopped parsley

    4 cloves garlic

    Salt

    ELABORATION:

    Peel and chop the garlics. Wash peppers, open them in half and remove the seeds, chop them very small and toss in a bowl.

    Wash and chop the tomatoes very tiny; add them and the remaining ingredients to the dish. Put a pinch of salt and cover with extra virgin olive oil.

    Serve with meat or fish.

    Photo and text: gastromedia.es

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