Daily Archives: February 6, 2015

  • Recipe: Grilled Chicken with Cherry and Onion Sauce with Extra virgin Olive Oil

    Serves 2

    INGREDIENTS

    2 chicken breasts
    2 tablespoons of sweet chili sauce
    3 tablespoons of We Olive Olive Oil
    1 Vidalia onion, chopped
    1/2 cup of red cherries, remove pit
    1 teaspoon of minced garlic
    2 tablespoons of sherry
    salt and pepper, to taste

    PREPERATION

    1. Grill chicken breasts set aside, approximately 10 minutes on each side over medium heat.
    2. In a medium size saucepan add olive oil, sherry, garlic paste, onion, cherries and sweet chili sauce. Cook over medium heat until cherries and onion are tender about 15 minutes. Add dash of salt and pepper.
    4. Serve over grilled chicken breasts.

    VN:F [1.9.22_1171]
    Rating: 3.7/10 (152 votes cast)
    VN:F [1.9.22_1171]
    Rating: +1 (from 65 votes)
    Serves 2 INGREDIENTS 2 chicken breasts 2 tablespoons of sweet chili sauce 3 tablespoons of We Olive Olive Oil 1 Vidalia onion, chopped 1/2 cup of red cherries, remove pit 1 teaspoon of minced garlic 2 tablespoons of sherry salt and pepper, to taste PREPERATION 1. Grill chicken... 
    Read More →
  • About 10,000 attendees have approached Madrid Fusion 2015

    Madrid Fusion closed its doors yesterday celebrating the last phase of the XII edition of the Cooking with Olive Oil Award “Jaén, Inner Paradise”, sponsored by the Province of Jaén, whose first prize went to the Spanish chef Xanti Elías, from Acanthum restaurant, in Huelva, for his recipe French toast with Olive and choco with croaker cococha and its skin.

    In this last phase of the contest, a total of six chefs have disputed the award after passing the previous stages of the award, where 59 chefs participated mostly from Spain, but also from Greece, Italy, England and Portugal.
    Madrid Fusion 2015 olive oilThe second prize went to Felix Guerrero, from El 38 de Larumbe restaurant in Madrid, while Diana Díaz, from Rodero restaurant, in Pamplona, was the third ranked.

    As in previous years, this final phase involved the development of each chef’s recipe within a period of one hour, during which they had to use one of eight EVOOs winners os the “Jaén Selection 2015” distinction: Oro Bailén, from Galgón 99; Cortijo Spíritu Santo, from Trujal de La Loma; Cortijo La Torre, from Aceites San Antonio; Castillo de Canena Reserva Familiar Picual, from Castillo de Canena Olive Juice; Melgarejo Picual, from Aceites Campoliva; Oleopeñas, from SCA San Isidro; Oleocampo, from SCA 2º Grado de Torredelcampo; and the Bio EVOO Soler Romero Ecológico, from Alcanova.

    Along with these awards, the Council of Jaén will organize a trip to the province of Jaén for the winner chefs to Jaén’s tourism resources related to olive and olive oil, subsumed under the OleotourJaén strategy.

    In this sense, the provincial administration had its own stand, as did the Protected Designation of Origin Priego de Córdoba, which was accompanied by some of the most representative producing companies of the province, as Almazaras de la Subbética or Muela-Olives; Sabor a Málaga, which hosted Finca La Reja’s juices; Grupo Matarromera, which presented its Oliduero Secret Blend; Hacienda Guzman, with its freshly squeezed EVOOs; and Grandes Pagos de Olivar, whose members (Castillo de Canena Olive Juice, Hacienda Queiles -Abbae de Queiles-, Bodegas Roda -Dauro-, Pagos de Familia Marqués de Griñón, La Canaleja – Marqués de Valdueza- and La Boella) showed their new campaign Extra Virgin Olive Oils.

    VN:F [1.9.22_1171]
    Rating: 4.5/10 (91 votes cast)
    VN:F [1.9.22_1171]
    Rating: +7 (from 21 votes)
    Madrid Fusion closed its doors yesterday celebrating the last phase of the XII edition of the Cooking with Olive Oil Award “Jaén, Inner Paradise”, sponsored by the Province of Jaén, whose first prize went to the Spanish chef Xanti Elías, from Acanthum restaurant,... 
    Read More →