Roasted Asparagus with Lemon & Olé Extra Virgin Olive Oil

Ingredients:

  • 2 lb. asparagus, preferably thin spears (about 2 bunches)
  • 1/4 cup Olé extra-virgin olive oil
  • Kosher salt
  • 2 to 3 tsp. fresh lemon juice; more as needed

 

Directions:
1. Heat the oven to 450°F with rack in the center of the oven.
2. Snap off and discard the bottom ends of the asparagus spears.
3. Put the asparagus on a large, baking sheet and drizzle with the Olé extra virgin olive oil.
4. Gently toss the asparagus with the Olé oil until it’s evenly coated.
5. Distribute the asparagus evenly on the baking sheet.
6. Sprinkle generously with salt and roast until tender about 10 to 15 minutes.
7. Transfer the asparagus to a platter, toss with lemon juice, Olé extra virgin olive oil and salt to taste, and serve.

Enjoy!

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Beef with green olives…and cinnamon!

You’ll love this recipe with cinnamon and Olé extra virgin olive oil.

Ingredients:

• 1 kg beef
• ½ kg green olives
• 3-4 ripe tomatoes
• 1 clove of garlic
• Cinnamon
• Salt, pepper
• 1 cup Olé extra virgin olive oil
Preparation:

1. Cut the meat into medium-sized pieces.
2. Heat the oil in a pan and fry the meat until it browns.
3. Add the chopped tomatoes, finely chopped garlic, cinnamon, salt and pepper and 1 cup of water.
4. Let simmer for about 20 minutes. Meanwhile, put the green olives into scalding hot water and when the meat is half cooked, add them to the pan. Cook for another 30 minutes.

 

Grapefruit with Olé extra-virgin olive oil and Sea Salt

A wonderful, juicy salad that works particularly well with a balanced breakfast or with dinner along with grilled or roasted meats or even a min-morning snack. If you can’t get good grapefruit, try it with oranges, tangerines and other citrus.

Ingredients:
3 Ruby Red grapefruits
Olé extra-virgin olive oil
Flaky sea salt

Preparation:
1. Peel fruit, pulling and scraping off as much of the white pith as possible. Slice in rounds 1/2-inch thick and lay them out on a plate.

2. Drizzle grapefruit lightly with Olé extra-virgin olive oil and sprinkle with sea salt.

3. Enjoy!

Spaghetti with olive oil, chilli and garlic

A delicious and simple spaghetti. Quick and easy!

You can replace the parsley with basil, or use some of each.

400g spaghetti
200ml Olé extra virgin olive oil
1 red chilli, finely chopped
3 garlic cloves, finely chopped
Salt
A large handful of flat-leaf parsley, finely chopped

STEPS:

1 Cook the spaghetti in plenty of boiling salted water until al dente.

2 Meanwhile, heat the Olé extra virgin oil in a heavy-based frying pan over a low heat, and fry the garlic for 1-2 minutes, stirring with a wooden spoon to spread the flavour through the oil. Add 2 tbsp cooking water to the pan and stir in the chilli and parsley. Season with salt and cook for 3 minutes, mixing occasionally.

3 When the spaghetti is ready, drain it quickly so it is still rather wet and add it to the sauce. Gently toss to coat, then leave for a minute over a low heat before serving on hot plates.

3 When the spaghetti is ready, drain it quickly so it is still rather wet and add it to the sauce. Gently toss to coat, then leave for a minute over a low heat before serving on hot plates.