Andalucian
Olive Company
CM
Table Of Contents Our Process .................................................................................................. Page 4 About Olive Oil ........................................................................................... Page 5 Benefits of Unfiltered Olive Oil ................................................................ Page 6 Choosing the Best Olive Oil ..................................................................... Page 7 Nutritional Profile of Olive Oil ................................................................. Page 8 How to Start Your Day with Olive Oil ..................................................... Page 9 Health Benefits of Olive Oil ...................................................................... Page 10 Olive Leaf Extract ....................................................................................... Page 15 Luxury Olive Soap ...................................................................................... Page 16 Mediterranean Diet ................................................................................... Page 17 10 Easy Mediterranean Recipes .............................................................. Page 20 5 Easy Tapas Recipes ................................................................................. Page 34 5 Sangria Recipes ...................................................................................... Page 40 Catalogue .................................................................................................... Page 46
Spanish Olive Production from Andalucia Spain
Some of the finest olives in the world Spain is undoubtedly the world leader when it comes to olive production. This country dedicates 2.4 million hectares of land to this valuable crop. Spain produces over six tons of olives every year. In ancient times it was believed that olive trees had to be planted near the sea in order to thrive, but modern agricultural techniques have overcome such barriers. One thing hasn’t changed, however, and that is the olive tree’s love of tough, rocky soil.
picking all our olives by hand, using no pesticides and always with the ultimate respect for the environment. We are a family run business with a deep passion for olives and their many health benefits, what started as a passion producing olive oil for family, friends, and neighbor’s is now a truly global business, selling our olive products including olive leaf, olive soap and our exceptionally high quality cold pressed extra virgin olive oil to many countries around the world.
It is well known that olive trees were cultivated in the south of Spain during Roman times. Numerous artefacts are testimony to the olive’s importance throughout the known history of the Iberian Peninsula – and these include old stone olive presses and other paraphernalia used to process this precious crop.
Since the beginning our aim was always to create something organic and sustainable, by promoting the importance of sustainable agriculture, by protecting the environment we can make sure future generations will also be able to enjoy the benefits of nature that we do today.
We are located in the Municipality of Almeria, which produces some of the finest quality olives in the whole of Spain. We have been associated with olive farming and the production of extra virgin olive oil for many years
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Our Process Sustainable farming The production for cold-pressed olive oil comes down to the correct and proper harvesting and gentle olive-to-oil process. Horse manure is used as a fertilizer and no machines are used for harvesting. The traditional method consists of knocking olive trees with sticks and waiting for olives to fall off, the olives are then caught in a netting spread out under the trees and then picked by hand to assure that only the best olives are picked for the final production process. Sometimes the whole crop is picked by hand from start to finish, when harvesting for very fine olive oil production. The highest quality of olive oil is ‘flor de aceite’ (flower of the oil) which is essentially a fine juice that is neither centrifuged nor pressed. It’s the remaining juice that is collected from the olive paste in the process of grinding. This juice contains all the goods, the strong piquant flavour, the vitamins and minerals and unsaturated fatty acids.
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About Olive Oil Olive oil is the liquid fat, or natural oil obtained from pressing whole olives. Different olives, from different countries, will each give the oil a different taste – some quite mild, and others quite peppery or bitter. Different processing techniques will result in olive oils of different ‘grades’ – refined and unrefined. Unrefined oils are pure and untreated, meaning that no chemicals or heat have been used in the extraction process, resulting in a purer oil with a stronger taste. Refined oils have been treated to remove any flaws and are usually lighter in colour and milder in taste.
Extra Virgin Olive Oil The finest olive oil Extra virgin olive oil is an unrefined oil made from pure cold-pressed olives and is usually more expensive, as it’s deemed the highest quality, it has a stronger flavour and it is typically darker in colour compared to other olive oils, regular or light, olive oils are usually a blend of both cold-pressed and processed oils.
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Benefits of Unfiltered Olive Oil When it comes to the benefits of unfiltered olive oil, there are numerous. Talking from the health perspective, unfiltered olive oil is rich in anti-inflammatory antioxidants, vitamins, minerals and zero dietary cholesterol. Filtering the oil removes the suspended solids, resulting in a clearer appearance. But it might also remove some of the healthy phenolic compounds and actually decrease the shelf life of the oil, depending on the type of filter used. These phenolic compounds are perfect for preventing various heart diseases, maintaining healthy body weight and in providing a balanced nutrition for the human body. From the oil stability perspective, various phenolic compounds can contribute to the oil stability in unfiltered oils. Lots of chefs find unfiltered extra virgin olive oil is richer in taste, aroma and pure fruit flavor. A question a lot of our customers ask, is it better to buy unfiltered olive oil and is it cost effective? The answer is yes. If you are buying from an authentic company, then you should have no worries. Unfiltered olive oil is richer in minerals, antioxidants, aroma and flavor than filtered one. It is definitely economical to invest in something that has enormous health benefits. Andalucian Olive Company only sell the highest quality olive oils. We sell olive oils that are harvested in Andalucia Spain, if it is unfiltered or any other type of olive oil, you are guaranteed to get only finest olive oils.
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Choosing the Best Olive Oil Make an Informed Choice That’s, easy right? But here’s the thing: Not all olive oils are created equal. It turns out that there’s a lot to know about selecting and buying the best oil. The good news is if you can’t taste it first, getting a quality oil really just comes down to being able to read and understand the label.
Always Read the Label The first thing we look for would be country of origin, to qualify as extra virgin olive oil, the highest grade, the oil has to pass lab analysis and sensory tests set by the Madrid-based International Olive Council. However, there is still room for deception along the production chain, as olive oil extracted in one country is often shipped to another, usually Italy, and then blended with olive oils from yet other places before being bottled and shipped off again. We highly recommend when choosing a quality olive oil at a minimum make sure that the olive oil is coming from the same country, check the label as blended extra virgin olive oil could be blended with oils from many countries, this could mean buying the cheapest olives from anywhere in the world but selling the product as Italian blended olive oil because it was bottled there. All our olives come from our own farm and by working with a cooperative of local farmers in our area, we do not purchase any olives from outside of the Andalucia region, this allows us to have consistency in the quality and taste of our oils. If you want to buy a true Spanish olive oil from Spain, then the olives must be grown and pressed in Spain.
Acidity Always check the label for the acidity level of the olive oil you are purchasing, a low acidity level means there is the highest proportion of polyphenols which are the antioxidants in the olive oil that are so beneficial to people’s health. For olive oil to be classified as extra virgin olive oil the acidity level must be less than 0.8%. Our extra virgin olive oil, the acidity is only 0.3% guaranteeing a superior extra virgin olive oil with all the health benefits still in the oil. If a bottle of extra virgin olive oil does not have the acidity level printed on the nutritional information, I would be asking why?
Check the Date Never purchase olive oil that is not showing the expiry date. The expiry date of extra virgin olive oil is approximately 18 months from the bottling date. However, if olive oil is stored well, a good Extra Virgin should maintain its freshness for up to 24 months from the production date. We would recommend when purchasing olive oil calculate what you would use over a 3 month period so you are always getting the oil as fresh as possible. Our extra virgin olive oil has the expiry date stamped on the bottle at the time of bottling and also has the lot number and a bar code for traceability of the olive oil.
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Nutritional Profile of Olive Oil Good Fat Olive oil is 100% fat. One 15ml (1 tbsp) serving contains around 135 calories, and on average 14g of fat of which 2g are saturated and the rest is unsaturated fats. Around 75% of this fat is a mono-unsaturated fat, called oleic acid, or omega-9, which is associated with multiple health benefits, the rest is poly-unsaturated fats, known as omega-6 and omega-3. Olive oil contains vitamin E, which supports the normal function of the immune system as well as maintaining healthy skin and eyes, and is a good source of vitamin K, which is needed for blood clotting and wound healing. It’s the oil’s antioxidant status which provides a lot of its nutritional value, graded using the ORAC (Oxygen Radical Absorbance Capacity) scale. Dietary antioxidants are found in foods and have been shown to significantly improve health. Sipping Olive Oil Drinking olive oil can help increase the production of pancreatic juices and bile (which, incidentally, gives poop its brown color). With olive oil, the risk of gallstones decreases also bile is important for the breakdown of fats so they can be absorbed into the intestinal wall. The polyphenols in extra virgin olive oil act as antioxidants to rid the body of free radicals that would otherwise damage cells.
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How to Start Your Day with Olive Oil With all this talk of the great benefits of olive oil, let’s talk about how to take it. We know, of course, that it may be a bit difficult to start your day with an entire shot of olive oil on an empty stomach first thing in the morning. In fact, if oil is consumed in large amounts, it may actually upset the stomach that is not used to it, here are a couple more ways to go about it. First, start with a tablespoon and increase the amount over time. Another option is to mix olive oil in a blender with a cup of warm water and the juice of a lemon. It makes it much more palatable and the lemon juice will help with the easier digestion of the oil. Plus, lemon juice has been linked to improved liver function. A healthy liver produces more bile, which in turn is needed for the proper breakdown of fats (and oils) in the small intestine.
A Healthy Heart Olive oil is a key component of the Mediterranean diet, and there’s been plenty of research that demonstrates the benefits of olive oil, in particular extra virgin olive oil, for heart health including its ability to reduce blood pressure and improve healthy cholesterol levels, both of which contribute to a reduced risk of heart disease. A large review of some of these studies demonstrated how olive oil was the only source of monounsaturated fat that’s been associated with a reduced risk of both stroke and heart disease.
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Health Benefits of Olive Oil People use olive oil in cooking, cosmetics, medicine, soaps, and much more. Olive oil originally came from the Mediterranean, but today, it is popular around the world and has many health benefits.
Vitamins and Minerals Olives are full of vitamins and minerals. They contain significant amounts of provitamin A (carotene) and vitamins B and E. In terms of minerals, calcium is the most abundant, but they have considerable amounts of potassium, iron and phosphorus.
Digestive System Olives stimulate the digestive process, making them ideal for stimulating the appetite. They also constitute a natural appetiser that increases production of gastric juices and facilitates digestion. The ingestion of olives also facilitates the emptying of the gallbladder, making it useful in diseases that affect this organ of the digestive system. In this respect, there is nothing better than eating a bowl of olives before a meal.
Improve Your Memory Another benefit of olives is that they strengthen memory, since they contain polyphenols— natural chemicals that reduce oxidative stress in the brain. According to some studies performed by the University of Massachusetts, ingesting a daily portion of olives improves memory by 25 per cent. This natural remedy will help you revitalize your mental state.
Improve Your Mood A Happier Life As part of a healthy diet (one that includes high intake of fruit and vegetable and oily fish) olive oil has been found to play a role in decrea sing the risk of depression. A 2015 study found that in older populations, a Mediterranean diet supplemented with olive oil or nuts, was associated with improved cognitive function, and there’ve been more studies into how it may reduce the risk of Alzheimer’s. Other early research has suggested that olive oil may have protective effects against Type 2 diabetes and some forms of cancer – however more research is needed before we can draw any firm conclusions.
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Pain Relief Inflammation is thought to be one of the key drivers behind some of the world’s more chronic health problems, including Alzheimer’s and Type 2 diabetes. Research looking at the role of antioxidants and their anti-inflammatory effect, including oleic acid found in olive oil, has discovered they play a role in reducing inflammation and the marker for inflammation known as C-Reactive Protein (CRP). Some studies have even found that extra virgin olive oil contains an antioxidant compound called oleocanthal, which shares the same pharmalogical activity as ibuprofen, thereby acting as a natural anti-inflammatory. Part of this anti-inflammatory role has also been associated with certain positive changes in immune function in those with rheumatoid arthritis.
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Alzheimer’s Disease Numerous studies suggest that olive oil, one of the foundations of the heart-healthy Mediterranean diet, may also be good for the brain. Now researchers are uncovering reasons why the aromatic oil, part of the traditional diet of Mediterranean countries like Italy, Greece and Spain, may help protect against Alzheimer’s disease and other forms of dementia. In one study, scientists at the University of Louisiana College of Pharmacy tested a component of olive oil called oleocanthal on the brains of mice that had been bred to develop a disease resembling Alzheimer’s in people. The substance, they found, appears to help speed up the removal of beta- amyloid, the toxic protein that builds up in the brains of Alzheimer’s victims, forming gummy plaques. The findings appeared in the journal ACS Chemical Neuroscience.
Stroke Olive oil can help prevent strokes in people over 65, a study suggests. Researchers followed around 7,000 people aged 65 and over living in three French cities, for at least five years. They found those who used a lot of olive oil in cooking or as a dressing or dip had a lower risk of stroke than those who never used it. The researchers say older people should be given new dietary advice regarding olive oil, based on the findings, which are published in the journal Neurology. Lead author, Dr Cecilia Samieri, of the University of Bordeaux, said: Our research suggests that a new set of dietary recommendations should be issued to prevent stroke in people 65 and older. Stroke is so common in older people, and olive oil would be an inexpensive and easy way to help prevent it.
Heart Disease New research shows extra virgin olive oil can help reduce the chance of heart disease in those at high risk. The study has found increasing your extra virgin olive oil consumption by 10g a day could cut your risk of cardiovascular death and heart disease by 10 per cent. Researchers analysed the effect of a Mediterranean diet on the prevention of cardiovascular disease in more than 7,200 men and women between 55 and 80 years old over an average of five years. Researchers (found those who ate more than half a tablespoon of olive oil each day had a 15% lower risk of having any kind of cardiovascular disease and a 21% lower risk of coronary heart disease. (information from the British Heart Foundation)
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High Cholesterol It’s no secret that oil is linked to bad cholesterol, but where does olive oil come into the picture and how does this affect you? Extra virgin olive oil is hailed worldwide for its benefits as a key part of the ingredient of the Mediterranean Diet also known as Spain’s ‘golden liquid’. Too much bad cholesterol, or LDL, can accumulate in your artery walls - putting you at risk of serious cardiovascular illness. Scientific data reviewed by the FDA shows that Monounsaturated fats found in Extra virgin olive oil naturally boost your good cholesterol levels, while reducing the prevalence of bad cholesterol LDL. Making extra virgin olive oil a key part of your daily diet is a powerful way to expose your body to all the nutritional benefits found in polyphenols, decreasing your levels of bad cholesterol.
Osteoporosis The incidence of osteoporosis and associated fractures is found to be lower in countries where the Mediterranean diet is predominant. These observations might be mediated by the active constituents of olive oil and especially phenolic compounds. Published evidence suggests that olive oil phenols can be beneficial by preventing the loss of bone mass. It has been demonstrated that they can modulate the proliferative capacity and cell maturation of osteoblasts by increasing alkaline phosphatase activity and depositing calcium ions in the extracellular matrix. Further research on this issue is warranted, given the prevalence of osteoporosis and the few data points available on the action of olive oil on bone.
Diabetes Extra virgin olive oil reduces blood sugar and cholesterol more than other kinds of fats, according to new research. The study, conducted at Sapienza University in Romen, could explain the health benefits associated with a traditional Mediterranean diet for people with diabetes. “Lowering blood glucose and cholesterol may be useful to reduce the negative effects of glucose and cholesterol on the cardiovascular system,” said Francesco Violo, lead author of the study. This was a small study involving only 25 participants, all of whom ate a typical Mediterranean lunch – consisting primarily of fruits, vegetables, grains and fish – on two separate occasions. For the first meal, they added 10g of extra virgin olive oil. For the second, they added 10g of corn oil. After each meal, the participants blood glucose levels were tested. The rise in blood sugar levels was much smaller after the meal with extra virgin olive oil than after the meal with corn oil. The findings were consistent with previous studies, which have linked extra virgin olive oil to higher levels of insulin, making it beneficial to people with type 2 diabetes.
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Anti Ageing Olive oil acts as an antioxidant, which is a substance that prevents oxidation. Oxidation is a process that can produce free radicals, which are chemicals that can potentially damage cells and may contribute to cancer development. When applied to the skin, antioxidants may prevent premature ageing. Also, some research suggests that putting olive oil on the skin after sun exposure may fight off cancer-causing cells. Olive oil is a popular natural moisturiser that is often used to soften both skin and hair.
Weight Loss Extra virgin olive oil is packed with monounsaturated fatty acids (MUFA). These fatty acids along with keeping your heart healthy and blood sugar levels stable also help assist weight loss. It promotes the feeling of satiety, which prevents you from bingeing on other refined or trans-fat sources laden with empty calories. While the calorie count of olive oil is also no less, but it is so much healthier than other fat sources like butter and refined oil. According to experts, it has higher MUFAs than sesame, coconut, rapeseed, sunflower and corn oil!
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Olive Leaf Extract and Its Many Health Benefits Scientists have isolated a unique molecule in olive oil that provides its cardio-protective benefits. Known as oleuropein, this powerful polyphenol helps lower blood pressure, prevents formation of arterial plaques, and combats endothelial dysfunction. Scientifically reviewed by: Dr. Carol Campi, RN, DC, on January 2020 and written By Julian Everson. Scientists have isolated the unique molecule that provides olive oil with its multitude of health and life-extending benefits. Known as oleuropein, it is the polyphenol that can help lower bad cholesterol and blood pressure, help prevent cancer, protect against oxidative damage, and help guard against cognitive decline. Oleuropein provides the distinctive tangy, pungent, almost bitter flavor found in high quality extra virgin olive oils. It’s also responsible for most of olive oil’s antioxidant, anti-inflammatory, and disease-fighting characteristics. In fact, when oleuropein was given to animals with tumours, the tumours completely regressed and disappeared in 9 to 12 days! The olive tree (Olea europaea) produces oleuropein abundantly in its leaves as well as in the olive fruit itself, and special processing techniques now allow for the extraction of a stable, standardized form of oleuropein. That means that consumers can have access to one of the most beneficial components of olive oil without the necessity of consuming excessive amounts of olive oil. Olive leaf extracts and their oleuropein constituents are best known for their blood pressure-lowering effects, but the latest studies reveal their health benefits extend well beyond that. Additional anti- inflammatory and antioxidant properties offer promise in fighting atherosclerosis, diabetes, cancer, neurodegenerative diseases, and even arthritis.
Important Information The proven blood pressure-lowering effects of olive leaf extracts are potent enough to warrant caution if you are taking prescription blood pressure drugs. If you are on blood pressure medication, it’s essential that you speak to your prescriber before starting supplementation.
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Luxury Olive Soap For decades olive oil has been championed as a wonderful treatment for hair and skin. Its antioxidant properties and vitamin E content are renowned for nourishing, cleansing, moisturising and hydrating all different skin types. The Spanish use Olive Oil in its purest form for softer, shinier hair and to fight the early signs of ageing, as Olive Oil contains four major antioxidants including vitamin A and E which allow it to work as a natural protector, moisturiser and cleanser. Natural soaps made with a base of Olive Oil help to replenish the skin’s natural oils to provide balance and lasting protection, and are free from harsh chemical ingredients and synthetic fragrances found in many mainstream soaps.
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Mediterranean Diet Not a Diet but a Way of Life If you’re looking for a heart-healthy eating plan, the Mediterranean diet might be right for you. TheMediterranean diet blends the basics of healthy eating with the traditional flavours and cooking methods of the Mediterranean.
What Is the Mediterranean Diet? The Mediterranean diet is a way of eating based on the traditional cuisine of countries bordering the Mediterranean Sea. While there is no single definition of the Mediterranean diet, it is typically high in vegetables, fruits, whole grains, beans, nut and seeds, and olive oil.The main components of Mediterranean diet include: Daily consumption of vegetables, fruits, whole grains and healthy fats Weekly intake of fish, poultry, beans and eggs Moderate portions of dairy products Limited intake of red meat Other important elements of the Mediterranean diet are sharing meals with family and friends, enjoying a glass of red wine and being physically active.
Why the Mediterranean Diet? If you’re looking for a heart-healthy eating plan, the Mediterranean diet might be right for you. The Mediterranean diet blends the basics of healthy eating with the traditional flavours and cooking methods of the Mediterranean.
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Healthy Fats Healthy fats are a mainstay of the Mediterranean diet. They‘re eaten instead of less healthy fats, such as saturated and trans fats, which contribute to heart disease. Olive oil is the primary source of added fat in the Mediterranean diet. Olive oil provides monounsaturated fat, which has been found to lower total cholesterol and low-density lipoprotein (LDL or bad) cholesterol levels. Nuts and seeds also contain monounsaturated fat. Fish are also important in the Mediterranean diet. Fatty fish — such as mackerel, herring, sardines, albacore tuna, salmon and lake trout — are rich in omega-3 fatty acids, a type of polyunsaturated fat that may reduce inflammation in the body. Omega-3 fatty acids also help decrease triglycerides, reduce blood clotting, and decrease the risk of stroke and heart failure.
Plant Based, Not Meat Based The foundation of the Mediterranean diet is vegetables, fruits, herbs, nuts, beans and whole grains. Meals are built around these plant-based foods. Moderate amounts of dairy, poultry and eggs are also central to the Mediterranean Diet, as is seafood. In contrast, red meat is eaten only occasionally.
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Eat the Mediterranean Way Interested in trying the Mediterranean diet? These tips will help you get started: Eat more fruits and vegetables. Aim for 7 to 10 servings a day of fruit and vegetables. Opt for whole grains. Switch to whole-grain bread, cereal and pasta. Experiment with other whole grains, such as bulgur and farro. Use healthy fats. Try olive oil as a replacement for butter when cooking. Instead of putting butter or margarine on bread, try dipping it in flavoured olive oil. Eat more seafood. Eat fish twice a week. Fresh or water-packed tuna, salmon, trout, mackerel and herring are healthy choices. Grilled fish tastes good and requires little cleanup. Avoid deep-fried fish. Reduce red meat. Substitute fish, poultry or beans for meat. If you eat meat, make sure it’s lean and keep portions small. Enjoy some dairy. Eat low-fat Greek or plain yogurt and small amounts of a variety of cheeses. Spice it up. Herbs and spices boost flavor and lessen the need for salt. The Mediterranean diet is a delicious and healthy way to eat. Many people who switch to this style of eating say they’ll never eat any other way.
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20 Easy Recipes of the 10 Mediterranean Diet Mediterranean Diet AA quick-start toeating eating quick-start guide guide to thethe Mediterranean way! Mediterranean way!
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BY SUZY KARADSHEH
Welcome! If you’re new to Mediterranean cooking, a very warm welcome to The Mediterranean Dish. I am so glad you found my site, as we will be cooking some delicious meals together!
Eating the Mediterranean way Because I was born and raised on the shores of the Mediterranean in Egypt, the only way I know how to eat is Mediterranean. The values instilled in the Mediterranean diet (I use the term “diet” very loosely here) are simple: eat with the seasons, use whole foods, and above all, share! You do not have to go on a starvation diet, eliminate entire food groups that your body needs, or give up flavor. None of that. Eating the Mediterranean way is balanced, healthy, and delicious. What makes the Mediterranean diet effective? I recently chatted with Oldways.org expert Kelly Toups, MLA, RD, LDN about this very question, “What makes the Mediterranean diet effective?” Kelly says, “The Mediterranean Diet is effective because it focuses on holistic eating patterns and real foods, not individual nutrients or supplements. The recipes and traditions of the Mediterranean Diet make eating a joy, and help foster a healthy relationship with food.” If you want to plan your meals with the Mediterranean diet in mind, Kelly offers The Mediterranean Diet Pyramid as a great tool to help you with that.
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The base of the pyramid (which is filled with a beautiful assortment of vegetables, fruits, whole grains, herbs, pulses, seeds, nuts, olive oil, and spices) should make up the base of every meal. Fish and seafood (the next level of the Pyramid) are included in meals at least twice per week, but not everyday. Poultry, eggs, cheese, and yogurt are enjoyed often (weekly to daily), but in small amounts. Meats and sweets are consumed less often. To me, the most exciting part about eating the Mediterranean way is the big flavors from natural ingredients like garlic, onions, citrus, fresh herbs, and warm spices! This short book of 20 easy and healthy Mediterranean recipes is a great place to start. Enjoy! With my love, Suzy P.S. Be sure to check out the archives for hundreds of Mediterranean recipes! And remember new recipes are published on The Mediterranean Dish weekly. As part of our community, I’ll be sure to let know of new recipes and articles via e-mail. Happy cooking!
Disclaimer: The Mediterranean Dish is a personal blog and recipe website dedicated to modern Mediterranean cooking. Readers assume full responsibility for consulting a qualified health professional regarding health conditions or concerns before starting a health program, new way of eating, or diet.
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Lentil Salad Ingredients 1 cup dry green lentils or black lentils Seeds of 1 pomegranate Water Kosher salt 1 small red onion chopped ¾ English cucumber small diced or chopped (about 2 ½ cups) 2 to 3 cups baby spinach or other leafy green of choice 1 cup chopped fresh parsley Crumbled feta cheese for garnish ¼ cup fresh lime juice Cup extra virgin olive oil (I used Early Harvest olive oil) 2 tsp honey 1 tsp ground cumin ½ tsp ground allspice Salt and pepper
Instructions 1. Cook the lentils. In a saucepan, combine lentils with 3 cups of water and pinch of kosher salt. Bring to a boil. Cover, and lower heat to medium-low. Let simmer until the lentils are fully tender (anywhere from 25 to 45 minutes depending on the kind of lentils used). Be sure to check and add water if lentils seem too dry during the cooking process (they should absorb a lot of the water). Drain and set aside to cool. 2. In a large mixing bowl, combine cooked lentils with chopped onions, cucumbers, baby spinach, parsley, and pomegranate seeds (arils.) Give everything a gentle toss. 3. Make the dressing. In a small bowl or measuring cup, whisk together the lime dressing ingredients. Pour the dressing over the lentil salad and toss to combine. Add a sprinkle of feta cheese to finish. 4. Allow a few minutes for the flavors to meld before serving. Source: http://bit.ly/TMD-Lentil-Salad
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Roasted Red Pepper Hummus Ingredients 1 red bell pepper, seeded, and cut in 1” strips 1 jalapeno pepper, sliced in half length wise (optional) 2 cups (453 g) cooked chickpeas (canned chickpeas are fine, drained and rinsed) 2 to 4 garlic cloves, chopped (start with less garlic if not sure) 5 tbsp (85 g) tahini paste 1 to 2 tsp (2 to 4 g ) sumac ½ tsp to 1 tsp smoked paprika (adjust to your liking) 1 lemon, juice of 2 tbsp toasted pine nuts, optional. Extra virgin olive oil Salt
Instructions 1. Preheat oven to 450 degrees F (skip this part if using jarred roasted red peppers and jalapeno) 2. Place the red bell pepper strips and jalapeno in a small baking dish or cast iron pan. Drizzle generously with olive oil. Bake in heated oven for 15 to 20 minutes or until tender and wellcharred (check part-way and turn peppers over as needed.) Remove from oven and let cool. Drain from oil. 3. In the large bowl of a food processor fitted with a blade, add the roasted bell peppers and jalapeno along with the chickpeas, garlic, tahini, sumac, smoked paprika, and lemon juice (do not add pine nuts yet). Drizzle a little extra virgin olive oil. Run the processor until you reach the desired creamy paste consistency. Test and adjust seasoning, if needed. Run the processor again to combine. 4. Transfer to a serving bowl. Cover and chill. 5. When ready to serve, top roasted red pepper hummus with a little more extra virgin olive oil and the toasted pine nuts. Add a pinch of paprika or sumac for garnish, if you like. Serve with warm pita bread and sliced veggies for dipping! Enjoy! Source: http://bit.ly/TMD-Lentil-Salad
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Grilled Courgette Boats Ingredients 3 Courgette trimmed and sliced length-wise into halves Extra virgin olive oil (I used Early Harvest) Kosher salt and pepper to your liking Dried oregano large sprinkle to your liking 6 oz cherry tomatoes sliced in halves 3 green onions both white and green parts, ends trimmed, chopped ½ cup crumbled feta cheese more to your liking 6 to 10 fresh mint leaves chopped Large handful fresh parsley chopped Zest of 1 lemon Splash lemon juice not too much
Instructions 1. Heat a cast iron skillet or indoor griddle over medium heat. (OR, If cooking on gas grill, lightly oil the grate and preheat grill to medium-low). 2. Brush zucchini generously with extra virgin olive oil on both sides. Season courgette (particularly flesh side) with salt, freshly ground pepper, and oregano. 3. Place courgette, flesh-side down, on the preheated grill (or indoor griddle). Grill for 3 to 5 minutes until soft and nicely charred, then turn on back side and grill for another 3 to 5 minutes until this side is also tender and gains some color. 4. Remove courgette from heat and let cool enough to handle. 5. Use a small spoon to scoop out the flesh of courgette (do not discard) . Squeeze all liquid out of zucchini flesh (you might use a linen kitchen towel or paper towel to do this.) 6. Make the filling. Put the courgette flesh in a mixing bowl and add the cherry tomatoes, green onions, feta, mint, parsley, lemon zest. Add a small splash of lemon juice and sprinkle a little more oregano. Drizzle a little extra virgin olive oil and mix everything together. 7. Spoon the filling mixture into the prepared courgette boats and arrange on a serving platter. Enjoy! Source: https://bit.ly/TMD-zucchini-boats
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Layered Hummus Dip Ingredients For Hummus: Make this Homemade Hummus Recipe, or use 16-oz store-bought quality hummus that you like. For Spiced Beef: Extra virgin olive oil (I used Early Harvest Greek extra virgin olive oil) 1 small red onion, chopped, divided 2 garlic cloves, minced ½ green bell pepper, cored and chopped 8 oz lean ground beef 1 tsp ground allspice ½ tsp sumac ¼ tsp cinnamon ½ cup canned tomato sauce 1 Roma tomato, chopped ½ cup chopped fresh parsley 3 tbsp toasted pine nuts, optional
Instructions 1. Prepare hummus in advance using this hummus recipe for creamy homemade hummus OR prepare 16-oz of quality store-bought plain hummus. 2. To make the spiced beef topping, heat 1 tbsp extra virgin olive oil in a skillet until shimmering but not smoking. Add most of the onions, keeping about 1 tbsp or so for later. Add green peppers and garlic. Cook over medium-high heat for about 4 minutes or so, stirring regularly, until softened. 3. Add lean ground beef and saute until fully browned (about 8 mins or so.) Carefully drain any excess fat and return skillet to heat. Season beef with kosher salt, pepper, allspice, sumac, and cinnamon. Stir in tomato sauce, and cook another 5 mins or so, stirring occasionally. 4. Assemble the layered hummus dip! Spread hummus in a serving bowl. Pour a generous drizzle of quality extra virgin olive oil (I used our Early Harvest Greek extra virgin olive oil.) Top with the spiced meat, fresh chopped tomatoes, parsley, the remaining red onion, and toasted pine nuts. 5. Serve immediately with warm pita pockets or these homemade pita chips. Source: http://bit.ly/Layered-Hummus
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Red Lentil Soup Ingredients For Hummus: Extra virgin olive oil (I used Early Harvest EVOO) 1 large onion, chopped 3 garlic cloves, minced 2 carrots, chopped 3 tsp dry oregano 1 ½ tsp cumin 1 tsp rosemary ½ tsp red pepper flakes 2 dry bay leaves 1 cup crushed tomatoes (from a can) 7 cups low-sodium vegetable broth 2 cups red lentils, rinsed and drained Kosher salt Zest of 1 lemon Juice of 2 lemons Fresh parsley for garnish Crumbled feta cheese to serve, optional
Instructions 1. Heat 3 tbsp extra virgin olive oil until shimmering but not smoking. Add onions, carrots and garlic. Cook 3 to 4 minutes, stirring regularly. Add spices and bay leaves. Cook for a few seconds till fragrant, keep stirring so spices don’t burn. 2. Add crushed tomatoes, broth, lentils. Season with kosher salt. Bring to a boil, then lower heat to simmer for 15 to 20 minutes, until lentils are fully cooked. 3. Remove from heat. If you have the time, let soup cool a bit before using an immersion blender to puree. Pulse a few times till you reach the creamy consistency you are looking for. 4. Return soup to heat, and stir to warm through. Add lemon zest, lemon juice, and fresh parsley. 5. Transfer soup to serving bowls and top with extra virgin olive oil. If you like, top each bowl with a generous sprinkle of feta cheese. Serve with your favorite crusty bread!
Source: http://bit.ly/TMD-Greek-Lentil-Soup
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Ingredients
Ratatouille
For Hummus: 1 lb aubergine peeled (or part-peeled in striped pattern), and cut into 1-inch pieces Kosher salt Extra virgin olive oil 1 medium-sized yellow onion finely chopped 1 red bell pepper stemmed, seeded, and cut into 1-inch pieces 1 green bell pepper stemmed, seeded, and cut into 1-inch pieces 6 garlic cloves peeled, and minced 2 lb vine ripe tomatoes chopped 2 courgette halved length-wise, then cut into ½ inch pieces (half moons) ½ cup red wine 2 springs fresh thyme 1 tsp black pepper 1 tsp sweet paprika 1 tsp dried rosemary 1 tbsp sherry vinegar 3 tbsp chopped fresh basil To Serve: Eggs over-easy fried in extra virgin olive oil Crusty bread
Instructions 1. Place aubergine pieces in a large colander over your sink. Sprinkle with salt. Leave for 20 minutes as the aubergine sweats out its bitterness. Pat dry to remove water and excess salt. 2. In a large heavy pot or Dutch Oven, heat 2 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add the onions. Cook, stirring regularly, until translucent (about 5 minutes). Now add the red peppers and green peppers, cook for another 4 minutes, and continue to stir. 3. Add the garlic, tomatoes, Courgette, aubergine, wine, and fresh thyme springs. Stir in black pepper, paprika, and rosemary. Season with kosher salt. 4. Raise the heat to medium-high and bring to a boil for 5 minutes, stirring once or twice. Turn the heat down then cover and cook over low heat for 20 minutes or so. 5. Remove the ratatouille from the heat. Taste and adjust seasoning to your liking. Add the sherry vinegar and a generous drizzle of extra virgin olive oil. Top with fresh basil. 6. To serve, transfer the ratatouille to dinner bowls, top each with a fried egg (sunny-side up) and add crusty bread on the side. Source: http://bit.ly/TMD-Ratatouille
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Baked Fish with Tomatoes and Capers Ingredients 1/3 cup extra virgin olive oil 1 small red onion, finely chopped 2 large tomatoes, diced (3 cups diced tomatoes. Use quality canned tomatoes, if you like) 10 garlic cloves, chopped 1 ½ tsp organic ground coriander 1 tsp all-natural sweet paprika 1 tsp organic ground cumin ½ tsp cayenne pepper (optional) 1 ½ tbsp capers Salt and pepper cup golden raisins 1 ½ lb white fish fillet such as cod fillet or halibut fillet (wild, if possible) Juice of ½ lemon or more to your liking Zest of 1 lemon Fresh parsley or mint for garnish
Instructions 1. Prepare the tomato and capers sauce. In a medium saucepan, heat extra virgin olive oil over medium-high heat until shimmering but not smoking. Add onions, cook for 3 minutes until it begins to turn gold in color, tossing regularly. Add tomatoes, garlic, spices, pinch of salt (not too much) and pepper, capers, and raisins. Bring to a boil, then turn heat down to mediumlow and let simmer for 15 minutes or so. 2. Heat oven to 400 degrees F. 3. Pat fish dry and season with salt and pepper on both sides. 4. Pour ½ of the cooked tomato sauce into the bottom of a 9 ½” x 13” baking dish. Arrange the fish on top. Add lemon juice and lemon zest, then top with the remaining tomato sauce. 5. Bake in 400 degrees F heated-oven for 15 to 18 minutes or until fish is cooked through and flakes easily (do not over-cook). Remove from heat and garnish with fresh parsley or mint to your liking. 6. Serve hot with Mediterranean grilled courgette, Greek potatoes, or Lebanese rice. Source: http://bit.ly/TMD-baked-fish
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Sauteed Shrimp and Courgette Ingredients
1 ½ tbsp dry oregano 1 tsp ground cumin 1 tsp ground coriander ½ tsp sweet paprika 1 lb large shrimp (prawns), peeled, and deveined Extra virgin olive oil ½ medium red onion, thinly sliced 5 garlic cloves, minced and divided 1 bell pepper, cored and sliced into sticks 1 to 2 courgette, halved length-wise, sliced into ½ moons (you can use 1 courgette and 1 yellow squash) 1 cup cooked chickpeas (from canned chickpeas) drained 1 ½ cups cherry tomatoes, halved Kosher salt and pepper 1 large lemon, juice of Handful fresh basil leaves, torn or sliced into ribbons (you can use a different herb, depending on what’s available to you)
Instructions 1. In a small bowl, combine the spices (oregano, cumin, coriander, and paprika.) 2. Pat shrimp dry and season with salt and 1 ½ tsp of the spice mixture. Set aside briefly or refrigerate till later. (Reserve the remaining spice mixture for the vegetables.) 3. In a large cast iron skillet, heat 2 tbsp extra virgin olive oil over medium heat. Add onions and ½ the amount of garlic and cook for 3 to 4 minutes, tossing regularly till fragrant (do not allow the garlic to burn.) 4. Add courgette, bell peppers, and chickpeas. Season with salt and pepper and the remaining spice mixture. Toss to combine. If needed, raise the heat just a bit and cook the veggies until tender, tossing regularly (about 5 to 7 minutes.) 5. Transfer the veggies to a large plate for now. Return the skillet to the heat and add a little bit of extra virgin olive oil. Add the seasoned shrimp and remaining garlic. Cook over mediumhigh heat, stirring occasionally, until shrimp is totally pink (about 4 to 5 minutes). 6. Add the cooked vegetables back to the skillet with the shrimp. Add cherry tomatoes and lemon juice. Give everything a good toss. Finish with the fresh basil. Source: http://bit.ly/sauteed-shrimp
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Salmon Soup Ingredients Extra virgin olive oil 4 green onions, chopped ½ green bell pepper, chopped 4 garlic cloves, minced 1 oz fresh dill, divided, chopped 5 cups low-sodium chicken broth 1 lb gold potatoes, thinly sliced into rounds (best to use a mandolin slicer) 1 carrot, thinly sliced into rounds (best to use a mandolin slicer) 1 tsp dry oregano ¾ tsp ground coriander ½ tsp ground cumin salt and black pepper 1 lb salmon fillet, no skin, cut into large chunks Zest and juice of 1 lemon
Instructions 1. Heat 2 tbsp extra virgin olive oil in a large pot until shimmering but not smoking. Add green onions, bell pepper, and garlic and cook over medium-heat, stirring frequently until fragrant (about 3 minutes or so). Add ½ of the fresh dill, and stir for 30 seconds more. 2. Now add broth, potatoes and carrots. Add spices and season with kosher salt and black pepper. Bring to a rolling boil then lower heat to medium and cook for 5 to 6 minutes or until the potatoes and carrots are tender. 3. Season salmon with salt and gently add it to the pot of simmering soup. Lower heat and cook for a few brief minutes until salmon is cooked through about 3 to 5 minutes or until salmon is cooked and flakes easily. 4. Stir in lemon zest, lemon juice and remaining dill. 5. Transfer salmon soup to serving bowls. Serve with a side of your favorite crusty bread. Enjoy! Source: http://bit.ly/TMD-baked-fish
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Mediterranean Lemon Chicken Ingredients For Spice Mixture: 2 tsp dried oregano 1 ½ tsp ground coriander 1 ½ tsp ground cumin ¾ tsp ground nutmeg For Marinade: cup lemon juice ¼ cup extra virgin olive oil 2 to 3 tsp minced garlic For Chicken: 1 ½ lb (6 to 7 pieces) boneless skinless chicken thighs, you can use chicken breast 1 large onion diced 2 lemons halved Extra virgin olive oil Fresh parsley for garnish
Instructions 1. In a small bowl, add the spices and mix to make the spice mixture. 2. In another bowl or large measuring cup, combine the lemon juice, olive oil and garlic to make the marinade. 3. Pat the chicken dry and season with kosher salt and pepper and sprinkle the spice mixture on both sides. 4. Place the chicken in a bowl and add the onions. Pour in the marinade and work the chicken a bit to make sure all the pieces are well covered with the marinade. 5. Leave the chicken to marinate at room temperature while you heat up the grill or griddle. OR, if you have the time, cover and refrigerate for 2 to 4 hours (or up to 8 hours). 6. When ready, heat a grill pan over medium-high heat (or an outdoor grill over medium-high heat). Do not add oil yet to the pan. Add the lemon halves, flesh side down, and grill briefly. Remove the grilled lemons and set aside for now.
Source: http://bit.ly/TMD-lemon-chicken
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Mediterranean Lemon Chicken
Instructions (continued) 7. Now, brush the pan with a little extra virgin olive oil. Using a pair of tongs, add the chicken pieces in one layer (discard any remaining marinade). Cook for 6 minutes or so on each side or until chicken is well cooked through (you can adjust heat to medium, if needed). If using an outdoor grill, carefully oil the grates and cook the chicken over medium-high heat for the same amount of time. (Chicken’s internal temperature should register 165 degrees F). 8. Transfer the grilled lemon chicken to a serving platter. Add the grilled lemons (which you can squeeze for a little more juice), and garnish with parsley.
Source: http://bit.ly/TMD-lemon-chicken
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5 EasyTapas Recipes
A quick-start guide to eating the Spanish way!
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Gambas Pil Pil
(Prawns with Garlic and Chilli)
Ingredients 300 g Raw large prawns 2 Tablespoons of Olive oil 1 Chopped red chilli (for extra spice leave the seeds in) 2 Cloves of garlic peeled and chopped Salt and chopped flat leaf parsley to serve Knob of butter
Instructions 1. In a small frying pan, heat your oil until it’s almost smoking. 2. Add knob of butter. 3. Add your chilli, garlic and prawns. 4. Cook until the prawns are pink all over, moving the pan around so that the garlic doesn’t burn. 5. Sprinkle with salt and parsley and serve with crusty bread.
Source: http://bit.ly/TMD-Lentil-Salad
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Carne con papas (beef stew & potato’s)
Ingredients Olive oil 1 small or medium onion, or 1/2 a large one. 2 or 3 tomatoes, depending on the size. 1 carrot. Bay leaves. Salt and Pepper. Chopped parsley. 2 cloves of garlic. 1 large bottle of white wine. 3-4 medium sized potatoes ¼ kilo of stewing beef.
Instructions 1. Cut up the onion and put it in the pan with some olive oil leaving them to sweat out. When they are done, add the chopped tomatoes, carrot and the garlic. Chop the vegetables, before adding them to the pan. 2. Prepare and season the meat and brown in olive oil in a separate pan, then add to the original pan, add the wine and all of the spices (parsley, pepper, bay leaves). Reduce down the wine until it becomes thick and creamy. Next chop the potatoes into big chunks and add to the pan, add some water until it covers everything in the pan. 3. Once it starts to boil, lower it to a medium-low heat, make sure it’s not the lowest, until the potatoes are soft (between 15 and 25 minutes depending on the size of the potatoes. Keep testing until your knife or fork goes through easily). 4. Sprinkle with freshly chopped parsley and serve with crusty bread
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Pan de tomate con jamón serrano (Tomato bread with Serrano ham)
Ingredients 4 ripe tomatoes , chopped 1 garlic clove , finely chopped 3 tbsp extra virgin olive oil (preferably unfiltered) salt pepper 10-20 slices of crusty bread (depending on size of slices) 5-6 slices Serrano ham
Instructions 1. Mix together the chopped tomatoes, chopped garlic, extra virgin olive oil, salt and pepper. Keep in the fridge until needed. 2. To serve, toast the slices of baguette. Spoon a little tomato topping on to each piece of toast. Tear the slices of Serrano ham into pieces and put one piece on each slice of bread.
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Tortilla
(Spanish omelet)
Ingredients 1 tbsp of olive oil 1 onion , sliced 1 red chilli , Chopped and deseeded 2 tsp curry spice (we used coriander, cumin and turmeric) 300g cherry tomatoes 500g cooked potato, sliced bunch coriander, stalks finely chopped, leaves roughly chopped 8 eggs
Instructions 1. Heat the olive oil in a large frying pan. Fry the onion and half the chilli for 5 mins until softened. Tip in the spices, fry for 1 min more, then add the cherry tomatoes, potatoes and coriander stalks to the pan. Season and beat the eggs, pour over the top of the veg and leave to cook gently for 8-10 mins until almost set. 2. Heat the grill and flash the tortilla underneath for 1-2 mins until the top is set. Scatter the coriander leaves and remaining chilli over the top, slice into pizza sized slices and serve with a green salad.
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Paella Ingredients 3 tbsp olive oil 10 large raw tiger prawns in their shells, heads removed and kept small bunch of parsley, leaves and stalks separated, leaves roughly chopped 100ml dry sherry or white wine 500g mussels large pinch of saffron strands 150g cooking chorizo, cut into chunks 1 onion, finely chopped 3 garlic cloves, finely chopped 1 medium squid (about 300g), cleaned and cut into rings with tentacles intact 2 ripe tomatoes, roughly chopped 250g paella rice 100g frozen podded broad beans or peas (or a mixture of the two), defrosted 1 lemon, finely zested then cut into wedges Sea salt
Instructions 1. Heat 1 tbsp of the oil in a wide, shallow pan. Add the prawn heads and parsley stalks and sizzle until the heads turn pink, then mash with a potato masher. Pour over the sherry or wine and 300ml water, season with salt and simmer for 10 mins to make a stock, mashing the prawn heads as they cook. 2. Scatter the mussels into the pan, cover the pan loosely with a lid or tea towel, then put over a high heat for 3-4 mins until the mussels just open. Stir to release the mussel juices, then pour the contents of the pan into a colander set over a large bowl containing the saffron. Let the saffron steep in the stock – you will need 700ml in total, so top up with water if needed and give everything a good stir. Pick the mussels out from the colander, then set aside. 3. Wipe out the pan and add the rest of the olive oil. Sizzle the chorizo until it releases its oil, then add the onion and garlic and cook until softened. Add the squid and turn over until it turns white. Add the tomatoes and cook down for a minute, then pour over most of the stock, give everything a good stir and bring to the boil. Scatter the rice over the stock, stir well once, then boil vigorously for 5 mins. Reduce the heat to the lowest setting and slowly simmer for 10 mins without stirring until the rice has absorbed most of the liquid. 4. Tuck the prawn tails into the rice and simmer for 5 mins, turning them over until cooked through. Stir through the mussels and broad beans or peas. Taste the rice – if it is still a little raw but the pan is dry, add a splash more stock and continue to cook; if it’s too soupy, then increase the heat to cook off the last of the stock. 5.Once the rice is just cooked, turn off the heat and cover with a tea towel for a few minutes. Scatter over the parsley leaves and lemon zest, then season with sea salt if you like. Stir everything once, then serve straight from the pan, with lemon wedges on the side.
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5 Versions of Spain’s Most Famous Drink!
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Traditional Red Sangria Ingredients 3 tbsp olive oil 1.5 bottles of young table wine no need to waste top quality wine for sangria. 2 oranges 1 lemon 1 cinnamon stick 3 tablespoons sugar optional 1 green apple optional 2 peaches or apricots optional Fizzy Limon or Fizzy Orange
Instructions 1. If using sugar (which will make a sweeter), dissolve the sugar in two tablespoons of water over a low flame to create a clear simple syrup. Leave to cool. 2. Wash the oranges and cut off thick pieces of rind before juicing the oranges. 3. Juice the oranges. 4. Wash the lemon and cut off pieces of rind before juicing the lemon. 5. Juice the lemon. 6. In a large pitcher or bowl, stir together the wine, simple syrup, orange juice and lemon juice and add in the chunks of lemon and orange rind. If making a truly traditional Spanish sangria, simply add the cinnamon stick and let sit at least two hours (preferably overnight) before serving over ice. This allows the sangria to take on the aromas of the fruit rind and cinnamon stick. 7. To serve top off with (Fizzy lemon or Fizzy orange) and add some fresh fruit, apple slices and or bananas.
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White Sangria Ingredients 1.5 bottles of white table wine no need to waste top quality wine for sangria. 1 lemon 1 cinnamon stick 3 tablespoons sugar optional 1 green apple optional Lemonade
Instructions 1. If using sugar (which will make a sweeter), dissolve the sugar in two tablespoons of water over a low flame to create a clear simple syrup. Leave to cool. 2. Wash the lemon and cut off pieces of rind before juicing the lemon. 3. Juice the lemon. 4. In a large pitcher or bowl, stir together the wine, simple syrup, and lemon juice and add in the chunks of lemon, simply add the cinnamon stick and let sit at least two hours (preferably overnight) before serving over ice. This allows the sangria to take on the aromas of the fruit rind and cinnamon stick. 5. To serve top off with lemonade and add some, orange slices & lemons.
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Cava Sangria Ingredients 1 bottle of brut cava 1 half liter of freshly squeezed orange juice 1half a cup of freshly squeezed lemon juice Orange liqueur to taste (Cointreau or Grand Mariner, for example) Fruit for garnish (oranges, apples, strawberries, peach, kiwi…) Ice 2 tablespoons sugar (optional)
Instructions 1. Let all the ingredients chill in the refrigerator until cold. 2. In a glass pitcher, mix the orange juice, lemon juice, and orange liqueur. 3. Add sugar if you prefer a sweeter drink. 4. Peel and chop the fruit and add it to the pitcher. 5. Slowly pour the cava over the mixture in the pitcher. 6. Serve over ice. Enjoy!
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Mojito Sangria Ingredients 1 bottle of white wine 2 lemons (1 sliced) 10 mint leaves 2 tablespoons of sugar Wash the lemon and cut off pieces of rind before juicing the lemon. Juice the lemon. In a large pitcher or bowl, stir together the wine, sugar, and lemon juice and add in the lemon slices, simply add the cinnamon stick and let sit at least two hours (preferably overnight) before serving over ice. This allows the sangria to take on the aromas of the fruit rind and cinnamon stick.
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Champagne Sangria Ingredients 1 bottle of Champagne, chilled 120ml orange juice 1 lemon, zested and thinly sliced 1 lime, zested and thinly sliced 2 table spoons of sugar 75g sliced strawberries & kiwi fruit 5 fresh mint sprigs Crushed ice
Instructions In a large jug, combine the champagne, orange juice, sugar, lemon zest, and lime zest. Add the sliced strawberries, lemon slices, lime slices, and mint sprigs. Fill glasses with crushed ice and pour the sangria over the top. Serve immediately.
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Extra Virgin olive oil is regarded as the original ‘superfood’ choosing a high-quality extra virgin olive oil with low acidity levels (Our Organic 0.2-0.3%) is essential for people to reap the health benefits of extra virgin olive oil. When purchasing extra virgin olive oil always check the label for acidity as this is a quick and simple way to check the quality of the oil. When it comes to the benefits of unfiltered olive oil, there are numerous. Talking from a health perspective, unfiltered olive oil is rich in anti-inflammatory antioxidants, vitamins, minerals and zero dietary cholesterol. Filtering the oil removes the suspended solids, resulting in a clearer appearance. But it might also remove some healthy phenolic compounds and actually decrease the shelf life of the oil, depending on the type of filter used. These phenolic compounds are perfect for preventing various heart diseases, maintaining a healthy body weight and providing balanced nutrition for the human body. From the oil stability perspective, various phenolic compounds can contribute to the oil stability in unfiltered oils. Lots of chefs find that unfiltered extra virgin olive oil is richer in taste, aroma and pure fruit flavour. Unfiltered olive oil is richer in minerals, antioxidants, aroma and flavour than filtered one. It is definitely economical to invest in something that has enormous health benefits. Andalucian Olive Company only sells the highest quality olive oils, that are harvested and bottled in Spain and DO NOT MAKE BLENDED OLIVE OILS FROM DIFFERENT COUNTRIES.
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Extra Virgin olive oil it is regarded as the original ‘superfood’ choosing a high quality extra virgin olive oil with low acidity levels (Green Gourmet 0.2-0.3%) is essential for people to reap the health benefits of extra virgin olive oil. When purchasing extra virgin olive oil always check the label for acidity as this is a quick and simple way to check the quality of the oil. When it comes to the benefits of unfiltered olive oil like our Green Gourmet extra virgin olive oil, there are numerous. Talking from the health perspective, unfiltered olive oil is rich in anti-inflammatory antioxidants, vitamins, minerals and zero dietary cholesterol. Filtering the oil removes the suspended solids, resulting in a clearer appearance. But it might also remove some healthy phenolic compounds and decrease the shelf life of the oil, depending on the type of filter used. These phenolic compounds are perfect for preventing various heart diseases, maintaining healthy body weight and in providing a balanced nutrition for the human body. From the oil stability perspective, various phenolic compounds can contribute to the oil stability in unfiltered oils. Lots of chefs find that unfiltered extra virgin olive oil is richer in taste, aroma and pure fruit flavour. A question a lot of our customers ask, is it better to buy unfiltered olive oil and is it cost effective? The answer is yes. If you are buying from an authentic olive oil company, then you should have no worries. Unfiltered olive oil is richer in minerals, antioxidants, aroma and flavour than filtered olive oil. It is definitely economical to invest in something that has enormous health benefits. Andalucian Olive Company only sell the highest quality olive oils, that are harvested and bottled in Spain and DO NOT MAKE BLENDED OLIVE OILS FROM Other COUNTRIES.
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Spice things up with our infused extra virgin olive oil. Made from premium quality extra virgin olive oil, perfect for drizzling, dipping, or just to simply add some flavour to your cooking. This extra virgin olive oil from Spain is infused with flavours, making it the perfect condiment for any dish. Our flavoured olive oil is Gluten Free, Suitable for Vegetarians and Vegans. Garlic Infused Extra Virgin Olive Oil Lemon Infused Extra Virgin Olive Oil Hot Chilli Infused Extra Virgin Olive Oil Basil Infused Extra Virgin Olive Oil White Truffle Infused Extra Virgin Olive Oil
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Luxury Extra Virgin Olive Oil & Balsamic Vinegar Gift Set 4 X 250ml bottles This gift set comes with 1 bottle of our Green Gourmet unfiltered extra virgin olive oil, (high polyphenol content) 1 bottle of our balsamic vinegar, perfect for salads, marinades and dipping with our Green Gourmet, and a choice of 2 infused extra virgin olive oils. Choose from: Chilli, Garlic, Lemon, Basil or White Truffle.
Extra Virgin Olive Oil & Balsamic Vinegar Gift Set 4 X 250ml bottles Spice things up with our infused extra virgin olive oil. Made from premium quality extra virgin olive oil, perfect for drizzling, dipping, or just to simply add some flavour to your cooking. This extra virgin olive oil from Spain is infused with flavours, making it the perfect condiment for any dish. 1 bottle of our balsamic vinegar, perfect for salads, marinades and dipping, a choice of 3 infused extra virgin olive oils. Choose from: Chilli, Garlic, Lemon, Basil or White Truffle.
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Luxury Infused Extra Virgin Olive Oil & Balsamic Vinegar Gift Set 6 X 250ml bottles This gift set comes with 1 bottle of our balsamic vinegar and our complete set of infused extra virgin olive oils including: Chilli, Garlic, Lemon, Basil or White Truffle.
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Andalucian Olive Company
www.andalucianolives.com
