Established in 1976 in Jaen in the Sierra Mágina region, Oro de Canava is considered one of the best extra virgin olive oils in the region. This oil is produced in a region designated as a National Park due to its outstanding natural beauty and large variety of foliage giving it its superior quality.
The love and care for this produce begins in the grounds of the partners of this cooperative, where they only select the olives from the tree, not the ones on the ground. Only the best Picual olives are selected at the optimum point of maturation, and harvested early to increase the fruity overtones of this fabulous olive oil. In addition, the microclimate of the Sierra (Spanish for mountain range) contributes to this liquid gold being recognized for its unique and superior organoleptic characteristics.
The characteristics of the resulting oil, winner of four prestigious awards, are “its intense fruity fragrance of green olive; its complex aromas of fresh and dried fruit – spearmint, tomato and banana peel with nuances of almond and apple; its crisp flavour, fragrant, harmonizing a light bitterness with a progressive piquancy; and its very structured and imposing quality”.
The Ministry of Agriculture of Spain granted it an award for Best Extra Virgin Olive Oil 2012. This oil has also won the Alcuza Award, in two consecutive years (2012-2013), and the Provincial Council of Jaen Award, 2012 and 2013. Jaen is an area of Andalucia, the largest olive oil producer in the world so they must know a bit about quality of olive oil ;-).
This extra virgin olive oil gains its name from the use made of the water flowing from the nearby Cánava Spring to wash the olives after twigs and leaves have been removed. Oro de Cánava means Gold from Cánava.
Don’t miss the chance and visit this site following one of our Gastro Routes. You can also order a sample writing to firstname.lastname@example.org.
Enjoy a new way of eating Extra Virgin Olive Oil. Original, attractive, modern, colourful.
This week tapa recipe is about two of the main and most acclaimed ingredients from the Spanish gastronomy, Extra Virgin Olive Oil and Iberico or Serrano Ham, but, at least for olive Oil, taken to a new dimension. Almost everybody knows about the Extra Virgin Olive Oil and almost everybody have tried it before, but eating it in a solid-state is not so common.
Let’s start with the list of ingredients:
- 100ml of water
- 80gr of icing sugar
- 35gr of caster sugar
- 180ml-200ml of Extra Virgin Olive Oil
- 5 gelatine leaves
- Iberico Ham, as much as you like. You can always use Serrano ham but the Iberico ham will give a more nutty taste.
- Some slices of toasted sourdough bread or baguette is a perfect companion.
Ready? Let’s cook.
Leave the gelatine leaves to soak in cold water for some minutes.
Meanwhile mix the sugars and water in a pan and heat without stop stirring. As soon as it reaches 90C move apart.
Drain the gelatine leaves, add to the syrup and stir to dissolve.
It’s the moment to add the olive oil slowly while using hand mixer or a whisk to help with the emulsion. If you are using an electric hand mixer do it at medium speed.
When the gelatine thickens it’s time to go to pour in the moulds. Fill them with our jelly and place in the fridge.
Rub a garlic clove on the toasted bread, place one of our Extra Virgin Olive Oil jellies and a slice of hand carved Iberico or Serrano ham.
Close your eyes and let your mouth do the rest!!
Did you like? Let us know. Did you make your own changes to the recipes? Tell us and win a Gastro-travel.
We’re looking forward to the summer as we propose this combination of smoked pomfret fish, the tasty and award-winning rosemary goat’s cheese and fresh lamb’s lettuce which serves as a perfect starter tapa.
Ingredients for 4 tapas:
- 100g of lamb lettuce
- 2 tomatoes – sliced thinly
- 4 slices of smoked pomfret
- 8 slices of Rosemary goat cheese fresh
- Reduced balsamic vinegar
- Ground pepper
- Extra Virgin Olive oil
To prepare the salad, position a mould at the center of the plate, then begin by placing a layer of lamb’s lettuce at the bottom. If we are going to eat immediately we can add salt and a few drops of extra virgin olive oil. Otherwise, leave these steps until the end as the salt will extract water from the lamb’s lettuce and it will lose its turgidity.
For the next layer, place the slices of smoked pomfret, followed by another layer of lamb’s lettuce. Add one layer of thinly sliced Rosemary Goat’s cheese and finally, top off with a layer of fresh tomato slices.
Sprinkle with a few threads of reduced balsamic vinegar, a trickle of olive oil, ground pepper and salt if you like.
What better way to get ready for spring and summer, than preparing this beautifully colourful and delicious salad? The grilled asparagus with paprika goats cheese and orange segments salad is full of contrasts in taste and texture and commands presence on any dinner table. The grilled al dente asparagus or the award-winning Paprika Goats cheese are good enough to be served as stand-alone side dishes in their own right, but when combined with the contrasting orange and sour vinaigrette, along with a crunchy touch of walnut, something magical happens!
Ingredients for 4:
For the Vinaigrette:
- 1 tsp full of honey
- 1 tbsp balsamic vinegar
- 3 tbsp Extra Virgin olive Oil
- 1 handful of walnuts
On a hot grill, put a few drops of oil, and sear the asparagus making sure that it remains al dente, and season. Remember that asparagus continues to cook after removal from the grill, so place them in a cool plate and separate so that they are not piled up on top of each other, otherwise the steam will continue to cook and make them soggy.
Place the asparagus in the dish alternating with the orange segments and crumble the Paprika Goat cheese all over.
Add the walnut vinaigrette and serve with a final crack of black pepper. Delicious!!
Enjoy and don´t forget to share this recipe with your friends if you like and comment how much you liked this idea.