Boil potatoes and cool them down, cut into large cubes. Dress with Alioli sauce, sprinkle with parsley and pink peppercorns. Serve cold...
Peel and slice garlic, beat up yolks until white, then add oil in drops beating up yolks intensely until the mixture looks like thick mayonnaise, after that you can pour oil in a thin thread. Finally, add garlic, lemon juice and salt according to your taste. If the sauce is too thick, add some soda water or clear water.
Lay out salad leaves on a big plate, next to the salad in a circle lay vegetables, tuna fish, olives, black olives, decorate with capers, onion rings and a slice of boiled egg. For dressing mix vinegar, oil, salt, sugar to taste. Pour with the dressing before serving.
Soak white beans along with diced ham for a day, then boil at low temperature beans with ham, pork. Sauté sliced onion and pepper in “Maestro de Oliva” extra virgin olive oil, then add them to white beans. The beans must be a bit overcooked but should not fall apart. 10-15 minutes before the end add slices of chorizo and black pudding sausage, salt, pepper and paprika to taste. This must make a thick soup. Serve in earthenware.
Cook spaghetti al dente so that the pasta is a bit undercooked inside but not raw. Then drain the pasta but do not rinse it. Add olive oil and leave for 3-4 minutes under a lid. Sauté onions in olive oil, then add black and green olives cut lengthwise and mix quickly. Add cooked spaghetti and tomato sauce, let simmer for a bit, and in the end add halves of cherry tomatoes and chopped parsley. Lay out pasta into a deep bowl with a chef’s fork and decorate with a basil twig.
Grind up all ingredients in a blender, add spices, and if necessary add tomato juice. Serve with dry toast, finely chopped cucumber and pepper.
Boil potatoes, make a thick mash, spice it with garlic, add chopped parsley. Divide the mash into small servings. Wrap each shrimp into the mash, bread twice in bread-crumbs and eggs. Deep-fry or cook in a frying machine with Maestro de Oliva olive oil.
Sauté finely sliced onion, garlic and pepper along with shrimps and mussels in olive oil. Then take out shrimps and mussels, add sea food into the pan, sauté for some time, add tomato sauce, let simmer for some time, then add fish broth (the broth must be well salted, as rice absorbs part of the salt during cooking) and saffron, bring to the boil. Then turn the gas as low as possible (or switch to 2 for electric cookers). Lay out rice over this mixture evenly, put shrimps and mussels over the rice. You should not stir the paella. Cover the pan with lid or foil and cook for 20 minutes. When serving, put green peas over the paella, decorate it with stripes of baked bell pepper and lemon wedges.
Spain produces 43.8% of world production of olive oil. 75% of Spain's production comes from the region of Andalucía, particularly within Jaén province.
Tested by the Spanish Heart Foundation. 3 tablespoons a day is the recommended amount of extra virgin olive oil raw.