Tasting organized by the Interprofessional Olive Oil in the Salon Gourmet Madrid
Selected for tasting organized by the Interprofessional Olive Oil Spanish, at the International Club de Gourmets...
Selected for tasting organized by the Interprofessional Olive Oil Spanish, at the International Club de Gourmets...
Ingredientes: Alubias previamente cocidas, pasadas por agua y bien escurridas. Un aguacate cortado por la mitad y en rodajas. Una cebolla roja cortada en trozos pequeños. Ensalada de brotes verdes. El zumo de medio limón. Un tomate pelado y cortado en trozos. Sal. Aceite, en mi caso Aceite de Oliva Virgen Extra Señoríos de...
Best Extra Virgin Olive Oil in the World In the contest over 700 samples have participated and here you have the tasting notes from one “Aromas of ripe fruit, green grass, herbs and notes of spicy pepper. Taste exhibits medium fruitiness, green grass, sweetness, some bitterness, medium...
The IPA , INSPIRATIONAL PACKAGING AWARDS is an international competition which aims to highlight the talent and packaging design value added emphasis on innovation in the use of packaging and production system...
Ingredientes para 4 personas: Receta inspirada de Mi primera comida vegetariana, Alice Hart Editorial Integral. 500 gr. De setas frescas variadas o como en mi caso de bolsa de setas. congeladas cortadas en trocitos. 4 Cucharadas de AOVE, en mi caso Señoríos de Relleu Organic Coupage. 3 Cebollas cortadas en pequeños...
Ingredientes para la ganache: 250 gr. Chocolate (a trocitos). 200 ml. Nata de avena. 75 ml. Ron dulce Amazona. Ingredientes para el bizcocho: 450 gr. Chocolate (a trocitos). 125 ml. Ron dulce Amazona. 4 Huevos grandes (separar las yemas de las claras). 125 gr. AOVE Señoríos de Relleu Delicate Coupage 80 gr. Harina de...
Ingredientes: 600 g. De calabacín, en rodajas grandes. 180 g. De cebolla, en cuartos. 150 g. De leche evaporada (o nata, o leche). 1 Pastilla de caldo de verduras. 40 g. Aceite de Oliva Vírgen Extra Señoríos de Relleu delicate. 2 Cucharaditas de curr.y 1 Cucharadita de comino molido. Unas hebras de azafrán. Esta receta fue amor...
Ingredientes para un molde de Bundt como el de la foto o un bizcocho de 27 cm de diámetro: 4 Huevos talla L 100 gr. De Sirope de Agave (puedes sustituir por 150 gr. de azúcar moreno si eres muy dulcer@) 120 gr. De Aceite de Oliva, AOVE en...
On Thursday March 13, 2014, last day of celebration in Salon de Gourmets (XXVIII edition), the Gourmet Show Awards were presented, being the product “Oleogarum” (product created by companies Señorios de Relleu and Salazones Serrano) awarded with the Versatility Award. The Salon de Gourmets is the...
Ingredientes: 480 g. De harina (empezar por 450 y si necesita más aumentar los 30 gr) 100 g. De miel. 100 ml. De leche. 90 g. De AOVE Señoríos de Relleu Delicate. 2 Huevos. 25 g. De levadura de panadería. Una cucharadita de Sal. Azúcar glas. Esta es una receta del blog Canyada Recetas. Me encantó porque llevaban...
Señoríos de Relleu Extra Virgin Olive Oil Internationally awarded and considered one of the best in Spain The premium oils produced by Señoríos de Relleu in Alicante, Spain, are fragrant and full-bodied, with a flavor that evokes fruits and fresh cut grass. In order to preserve...
For the fourth year running, we won a Prestige Gold Medal in the prestigious "Terraolivo" International Competition, which took place in the ancient city of Jerusalem...
Señorios de Relleu will be present at this event inside “Generalitat Valenciana Pavilion” in Hall 2 stand B68 + C68 (stand 30). Dear friend: From March 31st to April 3rd 2014, Alimentaria Barcelona will be an international business centre for all food and beverage professionals; a must-attend...
We were selected at Olibar de Madrid Fusión (Madrid), also known as the Fiesta del Aceite Nuevo, part of the International Gastronomy Competition. Madrid Fusion 2014...
We want to share these accomplishments with all the people and companies who have made this possible. We appreciate your work, advice, enthusiasm and support. Thank you to our long-standing friends, who have been able to taste our EVOO. Please keep doing so....