RECIPES
Homemade pesto (serves 6)
A vibrant blend, full of flavor and perfect for pasta, salads, pizzas, or breads. The secret: using the best extra virgin olive oil, the one with personality, aroma, and a fruity touch that enhances everything.
Ingredients
- 2 cups fresh basil leaves (90 g)
- ¾ cup pine nuts or walnuts (90 g)
- 6 cloves of garlic
- 1 ½ cup grated Parmesan cheese (150 g)
- 1 cup extra virgin olive oil (240 ml)
- Salt, pepper, and a few drops of lemon juice (optional)
Preparation
- Wash and thoroughly dry the basil (without stems).
- Toast the nuts for a few minutes in a dry pan.
- Toast the nuts for a few minutes in a dry pan.
- Peel the garlic and remove the germ if you want a milder flavor.
- Blend everything except the oil. Then add it little by little until you achieve a creamy texture.
- Adjust salt, pepper, and lemon to taste.
Tip: Store it in a jar with a thin layer of oil on top. And remember: a good pesto always starts with a great olive oil.
Carpaccio your way (serves 6)
Fresh, flavorful, and easy to adapt: beef, salmon, white fish, or vegetables like zucchini or beetroot. The key is to slice it very thinly and top it with an extra virgin olive oil that shines with its own light.
Ingredients
- 600 g of cooked/raw beef, fish or vegetables of your choice
- 100 g of parmesan cheese (grated or flaked)
- 3 handfuls of arugula
- 3 tbsp capers
- Juice of 2 lemons
- ¾ cup extra virgin olive oil
- Salt and pepper
Preparation
- Cover a plate with the slices of your chosen ingredient.
- Mix the lemon, salt, pepper, and oil into a vinaigrette.
- Pour over the carpaccio and let it marinate for 5 minutes if it’s meat or fish.
- Finish with arugula, Parmesan cheese, and capers on top.
Tip: The secret is in the oil. Choose one with aroma, character, and an elegant finish. It changes everything.
Garlic chicken (serves 6)
A classic that never fails. This garlic chicken smells like home cooking, browns patiently, and is transformed by the use of a very good extra virgin olive oil.
Ingredients:
- 1 chopped chicken (about 2 kg)
- 8 cloves of garlic
- 100 ml of extra virgin olive oil
- 1 bay leaf
- 1 sprig of thyme and another sprig of rosemary
- 300 ml of dry white wine
- Salt and pepper to taste
- Fresh chopped parsley to finish (optional)
Preparation:
- Season the chicken pieces with salt and pepper. Peel the garlic cloves: leave half whole, and finely chop the other half.
- In a large frying pan, heat the olive oil and sauté the whole garlic cloves over medium heat until golden brown and fragrant. Remove and set aside.
- In the infused oil, brown the chicken pieces well along with the herbs. The secret is to brown them on the outside while keeping them juicy on the inside (about 15-20 minutes).
- Add the reserved garlic and white wine. Cook over medium heat until the liquid reduces and a thick, flavorful sauce forms.
- Serve hot with a sprinkle of fresh parsley on top. Serve with crusty bread to soak up every last drop of the sauce.
Tip: This dish lives or dies depending on the oil you use. It doesn’t just cook the chicken: it transforms it.