Our Recipes
Alioli Potatoes
Ingredients for 4 persons (Potatoes):
- Boiled potatoes 6
- Alioli sauce 80g
- Parsley A bunch
- Pink peppercorns 4gr
Ingredients for 0,5l of sauce:
- Cloves garlic 5
- Maestro de Oliva olive oil 0.4l
- Lemon Juice A teaspoonful
- Eggs (yolks) 2
Direction (30min) :
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.
Ibérica Salad
Ingredients for 4 person:
- Cucumbers 4
- Tomatoes 2
- Artichokes Ibérica 120gr
- Capers Ibérica 40gr
- Tuna fish in own juice Ibérica 160gr
- Salad leaves 180gr
- “Ibérica” pitted green olives 20
- “Ibérica” pitted black olives 20
- Baked bell pepper 1
- Boiled Eggs 1
- Red onions 1/2
- Gherkins Ibérica 120gr
- Wine vinegar Ibérica 40ml
- Ibérica extra virgen olive oil 160ml
- Salt To taste
Direction (30min) :
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.
Asturian Fabada
Ingredients for 4 persons:
- White beans 250gr
- Serrano ham 80gr
- Pork loin 80gr
- Chorizo (salt cured pork sausage with garlic) 80gr
- Black pudding sausage 80gr
- Onion 1
- Red bell pepper 1/2
- Sweet paprica 4
- “Maestro de Oliva” extra virgen olive oil 2 spoonfuls
Direction (3h) :
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.
Flamenco Pasta
Ingredients for 4 persons:
- Spaghetti 300gr
- “Maestro de Oliva” pitted green olives 80gr
- “Maestro de Oliva” pitted black olives 80gr
- Cherry tomatoes 4
- Leek 60gr
- Parsley 20
- “Maestro de Oliva” extra virgen olive oil 2 spoonfuls
- Fresh basil 10gr
Direction (30min) :
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.
“Gazpacho” A famous Spanish cold soup made from tomatoes and fresh vegetables
Ingredients for 5 persons:
- Peeled tomatoes in own juice 1kg
- Peeled cucumber 1
- Red bell peper 1
- Onion 1
- Cloves garlic 2
- Maestro de Oliva extra virgen oliva oil 150ml
- Red wine vinegar (Iberica) 3 spoonfuls
- Slightly dried slices of white bread 3
- Salt & Pepper To taste
Direction (15min) :
Grind up all ingredients in a blender, add spices, and if necessary add tomato juice. Serve with dry toast, finely chopped cucumber and pepper.
Shrimps in Potatoes
Ingredients for 4 persons (3 shrimps per dish):
- Potatoes 8
- Large shrimps without heads 12
- Bread crumbs 240gr
- Eggs 4
- Cloves garlic 2
- Parsley A bunch
- “Maestro de Oliva” olive oil For deep-frying
Direction (45min) :
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.
Paella Marinera
Ingredients for 2 persons:
- Medium-sized onion 1
- Red bell pepper 1/3
- Cloves garlic 2
- Maestro de Oliva olive oil 60ml
- Seafood cocktail 100gr
- Tiger shrimps (big) 2
- Short-grained rice 200gr
- Fish broth 400ml
- Tomato sauce 40ml
- Saffron To give color
- Green peas 20gr
- Lemon 1
- recipes.Paprika 20gr
Direction (45min) :
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.
Olive Line International S.L. en el marco del Programa ICEX Next, ha contado con el apoyo de ICEX y con la cofinanciación del fondo europeo FEDER. La finalidad de este apoyo es contribuir al desarrollo internacional de la empresa y de su entorno.
Fondo Europeo de Desarrollo Regional
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