Recipes using hispalco_bio ecologic extra virgin olive oil

 

Recipes using hispalco_bio ecologic extra virgin olive oil
by Carla Almela

Every mediterranean gastronomic culture is based in olive oil. As the popular Spanish saying states, “the best chef is the oilcan”. The extra virgin olive oil due to its flavour and fragrance is the most convenient to use, both raw and cooked, it is also health guarantee for our organism.
Hispalco_bio’s gourmet olive oil is therefore an essential product in the kitchen not only because of its excellent taste and texture but because of the multiple benefits to our health. It protects the memory, prevents diabetes, it strengths the immune system and keeps skin and hair healthy. This simple recipes make it as easy as delicious to eat it daily.

Cold melon soup with Serrano jam

Ingredients:

– 1 Monna Lisa green melon
– 2 or 3 tablespoons of liquid cream
– Salt
– Black pepper
– Ecologic extra virgin olive oil hispalco_bio
– 6 slices of Serrano ham

Preparation:

Cut the melon taking away de peel and insert all the flesh in the mixer. Crush the flesh with the cream adding salt and pepper. Store it in the fridge until it is time to serve. Chop the ham slices. To give them a crunchy effect, put them between two paper napkins and into the microwave for 2 minutes. Serve the soup very cold with the chopped ham on top and add a generous spirt of hispalco_bio’s ecologic extra virgin olive oil.

Avocado allioli

Ingredients:

– 1 ripe avocado
– 2 garlic cloves
– 2 eggs
– Salt
– 200ml of hispalco_bio’s ecologic extra virgin olive oil

Preparation:

Clean and peel the avocado removing the bone and remaining only with the flesh. Put the egg in the mixer with salt and start mixing at minimum speed. Peel the garlic cloves and add them into the mixer, still mixing at minimum speed. Add the extra virgin olive very slowly and carefully, the arm mixer needs to be as low as possible and you must not make abrupt movements as we run the risk of not being able to paste de mix. We must remain like this until we acquire a homogenous paste, when it has the sufficient consistence we can start adding the avocado. Store in the fridge and serve when cold.

Fried green tomatoes

Ingredients:

– 4 green tomatoes
– 2 eggs
– 1 cup of ecologic extra virgin olive oil Hispalco_bio
– 1/2 cup of breadcrumbs
– 1 cup of flour
– Salt
– Pepper

Preparation:

Cut the tomatoes into slices and add salt and pepper. Then whip up the eggs with the milk in a bowl. Prepare a plate with the bread crumbs with flour, salt and pepper. The following step is to submerge the slices in the milk and egg and then into the mix of flour and breadcrumbs. Heat in low fire a frying pan with the ecologic extra virgin olive oil and fry the slices until they acquire a golden color. Serve hot.

Tips for a good use and storage of ecologic extra virgin olive oil in the kitchen:

– The secret to a perfect salad dressing is firstly adding the salt, then the vinegar and finlly the olive oil.

– For roasted and grilled food you should add the oil once the product is already cooked.
It is not convenient to mix extra virgin olive oil with other vegetal oils or greases, you should not mix used and new oil together either.

– In fried dishes it is not advisable to use the same oil more than 4 times because it looses its flavour, fragrance and properties, it can also become a toxic substance.

Remeber that if you are a real cooking and gastronomic culture lover, buying ecologic extra virgin olive oil Hispalco_bio can really give your dishes a personality due to its