| ▲ Vegetarian Moroccan Berber tajine with Verde Salud olive oil (serves 4): Ingredients: 1 red and 1 green pepper, chopped; 1 red onion, cut into parts; 2 tomatoes; 2 courgettes; 1 pumpkin; olive oil, extra-virgin Verde Salud; 0,5 cup of olives; 3 parsley sprigs, finely chopped; 3 coriander sprigs, finely chopped; 3 laurel leaves; 2 tbsp. paprika; 1 tsp. cumin; 3 cloves; two small cinnamon sticks; a pinch of cayenne; 1 cup raisins. |
Preparation: chop up the vegetables. Heat the oil in a pan and sweat the onion and garlic until golden brown. Add the vegetables and the herbs and spices and mix well. Add 5 cups of water or broth and leave to simmer for 15 min. Add the raisins and olives 5 minutes before serving. Serve this tajine with couscous or brown rice. |
Extra virgin walnut oil
from the Périgord
 Franck Monsallier, winner of the Golden Medal in 2005, uses a blend of four varieties of walnuts from his orchard to create a delicate and pure Périgord flavour. Franck Monsallier: ‘Not a single kilo of nuts escapes my attention. Excellent walnut oil can only be produced by using the best quality walnuts.’
The nuts are not pre-heated or roasted. That would produce a higher oil yield but the quality would suffer. The nuts are crushed with authentic granite millstones until a nice homogenous mass is obtained after which they are pressed in the press designed by Franck Monsallier himself.
The unique aspect of his invention is that no heat is created in the process. This totally cold process produces a lower yield, but the quality and mildness of the oil is superior. Five to six kilos of walnuts produce just one litre of extra virgin walnut oil in the space of around 30 to 45 minutes. The result is an oil with a peroxidation of less than 2mg and acidity level of less than 0.5%, which is excellent.
 It was for all these reasons that Amanprana selected this mild walnut oil with its subtle aromas. In order to protect this oil from light, we chose a dark glass bottle covered in paper. Do not heat. Delicious on bread, with salads, pasta, vinaigrette and to add a finishing touch to all your dishes. Store in a cool dark place. Use within six months of opening. 250ml. Bon Appetit! Bovis 14.000, -50 Yin, GI 0 > Full of Omega-3
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2 extra virgin olive oils:
Verde Salud for cooking and frying,
Hermanos Catalán for cold dishes
 The quality of Verde Salud is in writing on the bottle. 100% Picual. Made from organically cultivated olives and harvested on the sun-drenched hills of the Sierra Mágina National Park, Andalucia, Southern Spain (D.O.P. Sierra Mágina),. Cold pressed (max. 27 °C). Thanks to the unusually high quality of Verde Salud, it can withstand frying temperatures higher than 180 °C. Verde Salud, the fruity extra virgin olive oil with a refreshingly bitter, healthy aftertaste. Producer: Trujal de Mágina. 750ml. Bovis 12.400, 10 Yang, GI 0
The Catalán brothers produce, press and bottle everything themselves. The attainment of quality starts right from the olive trees, granted 36 sq m each, i.e. twice as much space than usual. As their hacienda stands in the middle of their olive plantation, the hand-picked crop is pressed within six hours of being harvested. The pressing process is solely mechanical, under gentle pressure and at less than 25°C. Upon settling in stainless steel tanks, the Amanprana olive oil is bottled, without filtering on demand, in dark glass bottles.   Both the taste and the antioxidants are optimally preserved. The result is a very mild, harmonious olive oil with taste, very much of its soil. Recommended for use in cold dishes and sophisticated cuisine. Origin: La Rioja, Spain. Producer: Almazara Ecológica de la Rioja. 100% Arbequina. 500ml. Bovis 13.700, 10 Yang, GI 0
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