Spanish Flatbread with Manchego Cheese, Mushrooms & Dates

Watch Albert preparing this recipe:


  • 1 premade pizza dough
  • 10 slices manchego cheese
  • 6 button mushrooms
  • 6 dates
  • 2 tbsp Apollo ¨Mistral¨ organic extra virgin olive oil
  • pinch sea salt
  • pinch black pepper
  • handful fresh parsley
  • 1 sprig fresh rosemary


  1. Roll out a premade pizza dough into a circular or square design that is about 1/8 of an inch thick, transfer the dough into a baking tray lined with parchment paper and pierce the dough all over with a fork
  2. Cut about 10 slices that are 1/8 to a 1/4 inch of thickness from a block of Manchego cheese, add the slices of cheese on top of the dough
  3. Thinly slice 6 button mushrooms that have been washed & patted dry and evenly distribute the cut mushrooms over the cheese
  4. Grab 6 dates, remove the pits and roughly chop them, evenly divide the cut dates over the mushrooms
  5. Drizzle some extra virgin olive oil all over the ingredients and season everything with sea salt and freshly cracked black pepper
  6. Roughly chop a handful of fresh parsley and 1 sprig of rosemary, evenly divide the fresh herbs over the flatbread
  7. Add the flatbread into a preheated oven, bake + broil option 210 C – 425 F, after 14 to 16 minutes remove from the oven and transfer to a cutting board
  8. Cut the flatbread into 2 inch x 6 inch pieces and serve, enjoy!

How Long Does My Olive Oil Stay Fresh

A frequent question we get is “How long will your oils last after opening?” The short answer is “Certainly long enough, if you enjoy the oil regularly.” Which, of course, we hope you will!

The more informative answer is “How long any olive oil lasts depends on a number of variables. Surprisingly, the most oxidative influence comes not from air or temperature, but from light. That’s why our oils are in bottles with opaque labels. Also of great importance for retaining freshness is the unusually high levels of antioxidant polyphenols in our oils, due to the unique milling equipment we have. Regarding heat, recent Greek research on EVOO in opaque containers (tin and bag-in-a-box) indicated that at 98°F extra virgin quality can last more than 100 days, and that it lasts about 120 days at 71 degrees after opening. From that, you can rest assured that summer transport temperatures aren’t critical, but keeping the bottles away from kitchen heat and enjoying the raw flavors within 3 months is a good idea.