Producimos, comercializamos y exportamos aceite de oliva virgen extra
desde España a Europa y al resto del mundo. Tienda online

0item(s)

No tiene artículos en su carrito de compras.

Product was successfully added to your shopping cart.
5

foodie

  • 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: 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

3 artículo(s)