The Extra Virgin Olive Oil is an indispensable ingredient in the Mediterranean diet and Spanish cuisine. This is the reality that “Finca La Portezuela”, producer of ‘5 elementoss’ extra virgin olive oil (EVOO), and the chef Carlos Duran wanted to add value through the development of three dishes that extra virgin is shown with their culinary properties.
An initiative that reaffirms the AOVE is key player of Spanish cuisine and also aims to grow its consumption and also gain presence in most households as a source of taste and health to be a hundred percent natural product.
Its extraordinary qualities make it an indispensable product in any processing season, as Carlos Duran presented in these three recipes, perfect for the end of the holiday and the start of the new course. Dishes that have been made in the Champagne Charlie Restaurant, where he is executive chef.
For the occasion, the chef has prepared four AOVE ‘cinco elementos’ 100% Picual Early Collection, 100% Cornicabra PDO Montes de Toledo, Selection Premium-Secret Blend, and the new ‘5 elements’ 100% Redondilla “Una de mil “three creations: Tiradito fish with red curry and butter AOVE, bluefin tuna in pink with hazelnut praline and “eggs 62”.
