Aceite de Oliva 120 Años

 

 

 

   Olive oil is one of the main sources of vitamin E, a powerful antioxidant. According to legend, when Zeus became aware of the many benefits that olive oil offers, he permitted that word of them be transmitted from Athens to everyone.

   Oliva 120 Años presents new recipies that make the most out of its finest olive oil.

 

 

Recipes with OLIVE OIL.


GLUTEN HAM


Ingredients:

  • Powder leaven - ¼ cup

  • Light milk – 2 cups

  • Red beet puree – 1 spoonful

  • 3 garlic pieces

  • 2 beaten eggs

  • Rolled oat – 1 spoonful

  • Soya sauce – 1 spoonful

  • 1 onion

  • rice flour – ½ cup

  • olive oil – ½ cup

  • vegetable broth – 2 spoonful

  • chop nuts – ½ cup


Mix the flour, oat and leaven. Apart from that, prepare a sauce liquefying onion, garlic, the olive oil, the Soya sauce, eggs and the broth. Try to condiment properly. Add the nuts, red beet puree and mix them with all the dry ingredients. Add 2 hot water cups. Put the mix filling it 2/3 part of the mold. Cook all of them using Maria hot bath for 75 minutes.
 


EGGPLANT CAPONATA


Ingredients:

  • Vinegar – ½ glass

  • Caper bush – 50 grams

  • Tomatoes – ½ kilograms

  • Celery – 100 grams

  • Black olives- 100 grams

  • Onion – ½ kilograms

  • Olive oil – 1 mini-cup

1) Cut the eggplants in little squares. They have to leave the bitter juice so you have to prepare them properly.

2) Cut the plum onions and gild them in a pan using a little olive oil. After that, add the tomatoes cut in small pieces (Juliana), without any skin or seeds. Add the caper bushes, the celery in cubes and the olives without any cores. Take them when the tomatoes are cooked.

3) Fry the eggplants with a lot of olive oil up to the moment that they are gild. Quit them using a skimmer and pass them to the pan.

4) Take them to the fire again, bathe them with vinegar and sprinkle with a bit sugar powder. Afterwards, mix them and follow cooking on moderate flame until the vinegar would be completely evaporated. Perfume them with chop sweet basil and retire.

 

5) Serve them cold, like antipasto or garnish.
 


SALATA


Ingredients:

  • 3 eggplants

  • olive oil – ¾ cups

  • vinegar – 3 spoonful

  • 3 parsley branches

  • 1 garlic

  • salt, oregano

1) Roast the eggplants by half oven (180•) for 45 minutes. Let them get cold. Peel them and make puree with the pulp in a bowl. Add the garlic. Add the parsley and the wild marjoram slightly chop, always stirring until the salt and the vinegar are integrated in the mixture.

2) Add in a soft way the olive oil trying to get a soft and consistent mix.
 


SKORDALIA served as a side dish.

Ingredients:

  • Potatoes – 500 gr.

  • 2 garlic

  • 2 vinegar spoonful

  • 5 olive oil spoonful

1) Cooked all the potatoes making a puree. Add the crush garlic and the vinegar. Stir including slowly the olive oil until joining all together.

2) Suggestions: Add all the crush nuts. Put three black olives on it and spray with olive oil.
 


NOTHING BETTER THAT:

  • 1 Bread slice

  • 1 tomato

  • 1 unripe ham

  • 1 spurt from olive oil

  • wild marjoram.

 

 

 

© 120 Años - Pasaje 103 (Lacroze) Nº 857 San Martín

Provincia de Buenos Aires - CP: B1650FUA

Tel/fax: 0054-11-47550078 - Email:  info@aceitedeoliva120.com.ar