California | Organic | Extra Virgin | Gourmet | Olive Oil | Healthy
"Wisdom demands a new orientation of science and
technology towards the organic, the gentle, the non-violent, the elegant and
beautiful." E.F.Schumacher, author of Small is
Beautiful
Warm 2 cans of drained cannellini beans with 2 tablespoons Apollo EVOO, 2 sliced garlic cloves, a sprig of fresh rosemary, salt, pepper, and a splash of water in a sauce pan. Simmer gently for about 10 minutes.
Spoon into bowls and finish with a generous drizzle of fresh Apollo EVOO, a squeeze of lemon, and freshly ground black pepper. Serve with crusty bread.
Why the finishing drizzle? It adds fresh olive flavor while delivering the oil’s polyphenols without additional heating.
From Albert Bevia:
To make this recipe, I used an English cucumber. You can use any type of
cucumber you like. Though English are preferred, as they have tender
skin and non-bitter seeds. Either way, once you slice the cucumber, make
sure to salt it and let the rest for 5 to 10 minutes. This will remove
the excess water. That way, the salad doesn’t get watered down and it’s
full of flavor.
TIPS & TRICKS to make this Recipe:
What gives this salad that creamy goodness is Greek yogurt. I used low
fat, but you can also use full fat, nonfat, or even a plant-based one to
easily veganize this recipe. As for the rest of the toppings, I used
red onion, red bell pepper, and canned corn. You can mix it up and use
different veggies or whatever you have on hand.
Cut the cucumber
into rounds that are a 1/2 cm thick (a little under a 1/4 inch), then
add the slices into a colander with a bowl underneath and season with
salt
In the meantime,
add the Greek yogurt into a large bowl, along with the Dijon mustard,
grated garlic, chopped chives, chopped dill, and lemon juice, then
season with salt & pepper and whisk together, once it’s well mixed,
slowly add in the olive oil while whisking continuously
After leaving the
salted slices of cucumber for 5 to 10 minutes, transfer them over some
paper towels, all in a single layer, and pat completely dry, removing
any excess salt if there is too much
Transfer the
slices of cucumber into the bowl with the yogurt dressing, along with
the diced red onion, diced red bell pepper, and corn, season with black
pepper, and gently mix together until well mixed
From Albert Bevia:
To make the creamy garlic sauce, I used vegetable broth
and low-fat milk. You can also use chicken broth if you like. As for
the milk, any milk can be used, including dairy-free. Just make sure the
milk is at room temperature; otherwise, it can easily curdle.
TIPS & TRICKS to make this Recipe:
This dish will hold for up to 2 to 3 days in the fridge in an airtight
container. When reheating, just add in a splash of broth or milk to the
chicken to bring back the creaminess.
1
cup
short-grain rice (similar to arborio)
190 grams
2
tbsp
chopped chives
5 grams
sea salt
Instructions
TO MAKE THE RICE
Heat a saucepan
with a medium heat and add in the olive oil and chopped garlic, mix
continuously, after 1 to 2 minutes and the garlic is nice and fragrant,
add in the water and season with salt, raise to a high heat
Once it comes to a
boil, add in the rice, give it a mix, and then place a lid on the
saucepan and lower it to a low heat, simmer for 18 minutes or until the
rice is cooked through, then remove from the heat (check package
instructions on the rice you are using to get your liquid to rice ratios
and cooking times right on the money)
Add the chopped chives over the rice, and using a fork, gently fluff the rice
TO MAKE THE CREAMY GARLIC CHICKEN
Heat a large fry pan with a medium heat and add in the olive oil
While the oil is
heating, place the chicken breast over some paper towels and pat dry,
then cut each one into 2-inch (5 cm) pieces, and season the chicken with
salt & pepper
Add the chunks of
chicken into the hot fry pan, all in a single layer, and fry for 5 to 6
minutes per side or until fully cooked through (minimum internal
temperature of 165°F – 74°C), then remove the chicken and set aside
Using the same
pan with the same heat, add in the chopped onion and garlic, mix
continuously, after 2 to 3 minutes, add in the flour and continue to mix
together for 2 minutes, then add in the oregano and crushed red pepper,
quickly mix together, then add in the vegetable broth and milk, and
gently mix continuously for 3 to 4 minutes
After 3 to 4
minutes and you’ve ended up with a slightly creamy sauce, season with
salt & pepper and mix together, then add the pieces of chicken back
to the pan, all in a single layer, and gently flip each one so they’re
fully coated in the sauce, lower to a low heat and simmer for 2 to 3
minutes or until the chicken is heated through, then turn off the heat,
add in the grated cheese and lemon juice, and give it one final mix
Transfer some of
the rice into a shallow bowl, add some of the creamy garlic chicken next
to the rice, and top off with chopped chives, serve at once, enjoy!
From Albert Bevia:
To make this recipe, I used a boneless chicken breast. You can also use
chicken thighs if you prefer. Either way, make sure to use a meat mallet
to pound the chicken down. That way it has the same thickness all
around it and cooks evenly. If you don’t have a meat mallet, you can
also use a frying pan or a rolling pin.
TIPS & TRICKS to make this Recipe:
You can serve this pasta salad at room temperature or even chilled. It
will hold for up to 3 to 4 days in the fridge in an airtight container.
Fill a stockpot halfway with water, season generously with salt, and heat with a high heat
At the same time, heat a fry pan with a medium heat
While the pan is
heating, add the chicken breast over some paper towels and pat dry, then
add the chicken over some saran wrap, place another layer of saran wrap
over the chicken, and using a meat mallet, gently pound down on it
until you get an even thickness all around of 1/2 inch (1.25 cm), then
add the olive oil over the flattened chicken and rub it all over, and
season with salt & pepper on both sides
Once the fry pan
is nice and hot, add in the chicken breast and cook for 6 to 7 minutes
per side or until fully cooked through (at least 165 F – 74 C in the
thickest part), then remove from the pan and transfer to a cutting board
When the water
comes to a boil in the stockpot, add in the pasta and cook until al
dente (check package instructions), then drain into a colander and rinse
under cold water, shake off any excess water, and transfer the pasta
into a large bowl
Once the chicken
is cool enough to handle, cut it into bite-sized cubes, then add them
into the bowl with the pasta, along with the cucumber, red onion, cherry
tomatoes, black olives, basil, feta cheese, and season with salt &
pepper, gently mix together
To make the
dressing, add the olive oil into a separate bowl, along with the lemon
juice, Dijon mustard, grated garlic, oregano, crushed red pepper, and
season with salt & pepper, whisk together
Pour the dressing
over the salad and mix together until well mixed, serve at room
temperature or chilled, as it will hold for up to 3 to 4 days in the
fridge, enjoy!
From Albert Bevia:
To make this recipe, I used Yukon gold potatoes. But you can use any
potatoes you like. I also added a yellow onion and red bell pepper. You
can mix it up and use different vegetables or whatever you have on hand.
TIPS & TRICKS to make this Recipe:
What truly flavors this omelette is the olive oil and smoked paprika.
Make sure to use the good stuff here, as it makes all the difference.
If you want a little heat in your omelette, just add in a dash of
crushed red pepper when sautéing the potatoes.
Spanish Omelette with Paprika | Tortilla Española con Pimentón
Heat a 10-inch (25 cm) nonstick fry pan with a medium heat and add in the olive oil
After a couple of minutes, add in the chopped onion and red bell pepper, mix together, then mix every 1 to 2 minutes
In the meantime, cut the potatoes into small bite-sized pieces that are a 1/4 inch (0.625 cm) thick
After sautéing
the onion and red bell pepper for 4 to 5 minutes and they’re lightly
sautéed, add in the sliced potatoes, mix together, then mix every 2 to 3
minutes so everything evenly cooks
In the meantime,
crack the eggs into a large bowl, add in the chopped chives, and season
with salt & pepper, whisk together until well mixed
After frying the
potatoes for 20 to 25 minutes and they’re lightly golden fried and
cooked through (you can always pierce them with a toothpick to ensure
they are done), add in the paprika and season with salt & pepper,
mix together, then remove from the heat and transfer the mixture into
the bowl with the whisked eggs, making sure to reserve the olive oil in
the pan, mix the mixture together, and let it sit for a couple of
minutes
In the meantime, heat the same fry pan with a low-medium heat
After a couple of
minutes, add in the potato and egg mixture, making sure it’s all in a
flat layer, and cook for 3 to 4 minutes without mixing
After 3 to 4
minutes, it’s time to flip the omelette, using a plate that is slightly
smaller than the pan, place it over the omelette, and in one swift move,
flip the pan into the plate, then slide the omelette back into the pan
and compact it from the outer edges toward the center, cook for another 3
to 4 minutes or until the eggs are just cooked through, then gently
slide the omelette into a dish and cut into wedges, serve warm, at room
temperature, or even chilled, enjoy!
From Albert Bevia:
As for the vegetables, I used onion, garlic, zucchini, red bell pepper,
and carrots. You can mix it up and use other types of vegetables or
whatever you have on hand. As for the zucchini, I sautéed it first and
then removed it. Then added it back towards the end so it doesn’t get a
mushy texture and fall apart.
TIPS & TRICKS to make this Recipe:
You want to make sure to mix the rice every 2 to 3 minutes. This way it
releases its starch. This, along with the extra liquid, is what gives
this dish that creamy texture. This dish will hold for up to 3 to 4 days
in the fridge in an airtight container.
CREAMY Turmeric Rice with Vegetables | Arroz Meloso con Curcuma y Verduras
Cut the zucchini
into 1/4 inch (0.625 cm) thick rounds, finely chop the onion, roughly
chop the garlic, finely chop the carrot (peeled), and cut the red bell
pepper into small strips
Add the broth into a saucepan and heat with a medium heat
At the same time, heat a large fry pan with a medium heat and add in the olive oil
After a couple of minutes, add the sliced zucchini into the hot fry pan, mix it together, and then mix every 1 to 2 minutes
Once the zucchini is lightly browned, about 5 to 7 minutes, remove it from the pan and set aside
Using the same
pan with the same heat, add in the chopped onion, garlic, carrot, and
red bell pepper, mix continuously, after 4 minutes and the vegetables
are lightly sautéed, add in the turmeric, paprika, and season with salt
& pepper, mix together, then add in the rice and mix continuously
After sautéing
the rice for 2 minutes, gently add in the simmering vegetable broth and
mix together, then mix every 2 to 3 minutes, as this will help release
the starch in the rice
After simmering
the rice for 16 minutes, which in my case was 2 minutes shy of the rice
being cooked through, add the sliced zucchini back into the pan and mix
it together, simmer for another 2 minutes or until the rice is cooked
through, then turn off the heat, add in the lemon juice, and give one
final mix
Transfer into shallow bowls, and top off with chopped cilantro, enjoy! To learn more about these oils and to purchase visit
www.apollooliveoil.com.
From Albert Bevia:
To make this recipe, I used a long purple eggplant. But you can use any
type of eggplant you like. The most important thing is to salt your
sliced eggplant and let it rest for 15 minutes. By taking this step, it
will extract the water. That way, once you cook it, it doesn’t get
mushy, and it keeps its beautiful, firm texture.
TIPS & TRICKS to make this Recipe:
I served the fried eggplant next to salmorejo as a dipping sauce.
Salmorejo is a typical tomato and bread soup from the province of
Córdoba. And traditionally, it is served with this fried eggplant. To
make the salmorejo, I used a food processor. But you can also use a
stand-up blender or a hand blender.
Cut the eggplant
into rounds that are a 1/4 inch thick (0.625 cm), then cut each one in
half to end up with half-moon shapes, add the sliced eggplant into a
large bowl and season generously with salt, set aside for 15 minutes
In the meantime,
make the salmorejo (tomato and bread soup), cut each tomato into 4
pieces, then add them into a food processor, along with the cloves of
garlic, and season with salt & pepper, run the food processor for 30
seconds or until you get a puree
Cut the baguette
into slices, add them into the food processor with the tomato puree, and
run the food processor for 30 seconds or until you get a thick puree,
then with the motor running, slowly add in the olive oil, taste for
seasoning, then cover with Saran wrap and add into the fridge
After leaving the
sliced eggplant for 15 minutes, transfer the slices over some paper
towels and pat completely dry, scraping off any excess salt if there is
too much
Add the flour
into a bowl, crack the eggs into a separate bowl, season with salt &
pepper, and whisk together, add the bread crumbs into a third separate
bowl
Heat a large fry pan with a medium heat and add in the olive oil
While the oil is
heating, coat the slices of eggplant first in the flour, then into the
egg wash, and finally into the bread crumbs
Add the coated
slices of eggplant into the fry pan, all in a single layer, cook in
batches, fry for 3 minutes per side or until golden and crispy, transfer
into a dish with paper towels as you finish each batch
To assemble the
dish, mix the tomato and bread sauce with a spoon, then add some into a
bowl and over a serving dish, decorate the fried eggplant around it, and
sprinkle with chopped parsley, serve at once, enjoy!
These garlic potatoes from San Sebastian, known as patatas al ajillo a la donostiarra, are one of Spain’s best
potato dishes. We’re talking a ton of great flavors, basic everyday
ingredients, and all done in a little over 30 minutes. Serve them as a
tapas appetizer, as a side dish, or even for breakfast.
TIPS & TRICKS to Make this Recipe: I fried the potatoes in extra virgin olive oil,
as that is what is typically used. Of course, you can use any type of
oil you like. But I tell you, by frying the potatoes in extra virgin
olive oil, like they do in San Sebastian, it gives the potatoes a
beautiful lift of flavors.
GARLIC POTATOES from San Sebastian | Patatas al Ajillo a la Donostiarra
Ingredients
1
cup
extra virgin olive oil
240 ml
4
medium
potatoes (peeled)
2 1/4 lbs (1 Kilogram)
8
cloves
garlic (roughly chopped)
1/4
tsp
crushed red pepper
0.625 grams
2
tbsp
chopped parsley
5 grams
1/2
tsp
sweet smoked Spanish paprika
1.25 grams
chopped chives for garnish
sea salt & black pepper
Instructions
Heat a large fry pan with a low-medium heat and add in the olive oil
In the meantime, cut the potatoes into bite-sized pieces that are 3/4 inch (2 cm) thick
Add the cut potatoes into the hot fry pan, mix together, then mix every 3 to 4 minutes so all the potatoes evenly cook
After 25 to 30
minutes and the potatoes are just cooked through (you can always pierce
them with a toothpick to ensure they are done), remove the pan from the
heat and drain the potatoes into a colander with a heatproof bowl
underneath
Heat the same pan
with a low-medium heat, and add in 3 tbsp (45 ml) of the reserved olive
oil from the potatoes, then immediately add in the chopped garlic and
crushed red pepper, and mix continuously
After 1 minute
and the garlic is nice and fragrant, turn off the heat, add the potatoes
back into the pan, along with the chopped parsley, and season
generously with salt and a kiss of pepper, gently mix together until
well mixed
Transfer the potatoes into a large serving dish, top off with a dash of paprika and some chopped chives, enjoy!
This Spanish Gypsy Stew, is one of Spain´s most iconic dishes. Loaded
with so many different flavors, very easy to make and comes together in
about 40 minutes. The perfect dish for any occasion, but extra special
during a cold winter´s day.
TIPS & TRICKS to Make this Recipe: I used fresh pumpkin to make this recipe. Which is
very common. But you can substitute for any winter squash or even
zucchini. I also used canned beans. Makes it so much easier. But make
sure to drain them and rinse under cold running water. This removes the
preservatives so the beans can absorb all the flavors.
1
cup
canned chickpeas
290 grams (200 grams drained)
1
cup
canned white beans
290 grams (200 grams drained)
1
tsp
sweet smoked Spanish paprika
2.30 grams
1/4
tsp
saffron threads
.17 grams
3
cups
vegetable broth
780 ml
1
tbsp
white wine vinegar
15 ml
1
sprig
fresh mint
sea salt & black pepper
Instructions
Roughly chop 1/2
onion, thinly slice 1 peeled carrot, cut the ends off 8 green beans and
cut them into 2 inch (5.08 cm) pieces, cut 8 ounces of fresh pumpkin
into 1/2 inch (1.27 cm) pieces, cut 1 peeled pear into 1/2 inch (1.27
cm) pieces as well, finely grate 1 large tomato and rinse 1 cup of
canned chickpeas & 1 cup of canned white beans under cold running
water
Heat a stock pot
with a medium-high heat and add in 1/4 cup extra virgin olive oil, after
1 minute add in 2 slices of baguette, 2 peeled cloves of garlic and 8
raw blanched almonds, mix the garlic & almonds with the olive oil,
after 1 minute remove the garlic & almonds and flip the slices of
baguette to fry the other side, after another minute remove the fried
baguette slices and reserve with the almonds & garlic
Using the same
pan with the same heat add in the chopped onions, sliced carrots, pieces
of green beans and the chopped pumpkin, mix with the olive oil, after 5
to 6 minutes and the onions are translucent and the rest of the veggies
are lightly sauteed, add in the grated tomato, cook for 1 minute, then
add in the chopped pear, give it a quick mix and then add in the 1 cup
of chickpeas and 1 cup white beans, season with 1 tsp sweet smoked
paprika, sea salt & black pepper, gently mix together, then add in 3
cups of vegetable broth, 1/4 tsp saffron threads and a sprig of fresh
mint, give it a quick mix and bring to a boil
Meanwhile, add
the slices of fried baguette, fried almonds, fried garlic and 1
tablespoon of white wine vinegar into a mortar, using a pestle pound
down on the ingredients until you form a paste
Once the broth
comes to a boil add in the paste, give it a quick mix, place a lid on
the stock pot and lower the fire to a low-medium heat
After simmering
for 20 minutes remove the lid, at this poing the broth should be much
thicker and all the flavors have come together, remove from the heat,
transfer into shallow bowls and sprinkle with freshly chopped parsley,
serve next to a crusty baguette, enjoy!
From Albert Bevia:
This baked rice with vegetables, known as arroz con costra de verduras, is one of Spain’s best-kept rice recipes.
To make this recipe, I used Spanish round rice,
which is similar to Arborio rice. Of course, you can use any type of
rice you like. Just make sure to check the rice package instructions.
That way you get your liquid-to-rice ratios right on the money.
For the liquid I used homemade vegetable broth.
But you can also use chicken broth, beef broth, or even water if you
prefer. Just make sure to season accordingly if you’re using water.
TIPS & TRICKS to make this Recipe:
I used an oven-proof paella pan. If you don’t have one,
you can use any type of oven-proof pan, or even add everything into a
casserole dish and use that to bake your rice.
1
cup
cooked chickpeas (canned or jarred)
170 grams
4
eggs
1
tbsp
chopped parsley
4 grams
sea salt & black pepper
Instructions
Add the broth into a saucepan, pinch in the saffron, and heat with a medium heat
At the same time, heat a 12-inch (30 cm) ovenproof pan with a medium heat and add in the olive oil
After a couple of
minutes, add in the chopped onion, garlic, and bell peppers, and mix
continuously, after 4 minutes and the vegetables are lightly sautéed,
add in the grated tomatoes, and season with salt & pepper, mix
together and then simmer
Once the grated
tomatoes have slightly thickened, about 4 minutes, add in the rice and
chickpeas, gently mix together until well mixed, then grab the simmering
broth and gently pour into the pan, give it one final mix so everything
is evenly distributed, and simmer
In the meantime, crack the eggs into a bowl, add in the parsley, and season with salt & pepper, whisk together
After simmering
the rice for 8 to 10 minutes and you can see a lot of the broth has been
absorbed but there is still some broth left, turn off the heat, and
pour the whisked eggs over the rice, making sure to coat the entire
surface
Add the pan into a
preheated oven at 200°C / 400°F for 8 to 10 minutes or until the eggs
are just cooked through and create a crust on top, then remove from the
oven and cover with a cloth
After a couple of minutes, uncover the pan and serve the rice, enjoy!
