Norwegian Tradition, Spanish Soul: Our Recipes.
Discover how our Premium Extra Virgin Olive Oil elevates the classic flavors of Norway. From fresh salmon to root vegetables, add a touch of Mediterranean health and antioxidants to your daily dishes.
Classic Norwegian Agurksalat with Arbequina EVOO
A staple side dish in every Norwegian home. We have replaced the traditional butter or neutral oil with our Sol de La Mancha Arbequina Extra Virgin Olive Oil. Its fruity and sweet notes balance the acidity of the vinegar perfectly.
Servings 4 persons
Calories 95kcal
Cost 3€
Equipment
- 1 Cheese Slicer (Ostehøvel) or Mandoline
Ingredients
- 2 Large Cucumbers (Agurker)
- 4 tbsp Sol de La Mancha Arbequina EVOO
- 3 tbsp White Vinegar (Eddik)
- 1 tbsp Sugar (or Honey)
- 1 tbsp Seal Salt
- 1/2 tbsp White Pepper
- 2 tbsp Fresh Parsley
Instructions
- Wash the cucumbers. Use a cheese slicer (ostehøvel) or a mandoline to slice the cucumbers into paper-thin rounds.
- Place slices in a colander, sprinkle with salt, and let sit for 10 minutes to remove excess water. Pat dry.
- In a small bowl, whisk together the vinegar, sugar, pepper, and Sol de La Mancha Arbequina Olive Oil until the sugar dissolves.
- Toss the cucumber slices with the dressing until well coated.
- Let it sit in the fridge for at least 15 minutes before serving.
- Sprinkle with fresh parsley just before serving.
Baked Salmon with Lemon & Picual EVOO
A healthy twist on the Norwegian classic Laks. The intensity of our Sol de La Mancha Picual Extra Virgin Olive Oil pairs perfectly with the fatty richness of fresh salmon, adding antioxidants and a peppery finish.
Servings 4 persons
Calories 420kcal
Cost 15€
Equipment
- 1 Baking Dish
Ingredients
- 4 fillets Fresh Salmon approx. 150g each
- 4 tbsp Sol de La Mancha Picual EVOO Premium Quality
- 1 Lemon sliced
- 1 bunch Fresh Dill
- Sea Salt and Black Pepper to taste
Instructions
- Preheat your oven to 180ºC (350ºF).
- Place the salmon fillets in a baking dish lined with parchment paper.
- Drizzle the Sol de La Mancha Picual Extra Virgin Olive Oil generously over the fish. Massage gently to coat the fillets.
- Season with sea salt and freshly ground black pepper. Top each fillet with two lemon slices and a sprig of fresh dill.
- Bake for 12-15 minutes until the salmon is opaque and flakes easily with a fork.
- Serve inmediately. for an extra flavor boost, drizzle a little raw Picual EVOO just before eating.
Pan-Seared Norwegian Cod with Roasted Roots & Cornicabra EVOO.
A celebration of Nordic winter flavors. The robust, peppery notes of our Sol de La Mancha Cornicabra Extra Virgin Olive Oil bring life to earthy roasted root vegetables, creating the perfect bed for a flaky cod loin.
Servings 4
Calories 380kcal
Cost 12€
Equipment
- 1 Large Non-Stick Skillet
Ingredients
- 4 Carrots (Gulrøtter) chopped into chunks.
- 2 Parsnips (Pastinakk) chopped.
- 1/2 Celeriac (Sellerirot) cubed.
- 4 tbsp Sol de La Mancha Cornicabra Olive Oil
- 1 tbsp Dried Thyme (Timian)
Instructions
- Preheat oven to 200°C. Toss the carrots, parsnips, and celeriac in a bowl with the thyme and the Cornicabra Olive Oil. Spread on a baking sheet. Roast for 25-30 minutes until golden and tender.
- While veggies roast, pat the cod loins dry with paper towels (crucial for a good sear!). Season generously with salt.
- Heat the remaining Cornicabra Oil in a non-stick pan over medium-high heat.
- Place cod skin-side down (if it has skin) or presentation-side down. Cook for 4-5 minutes without moving it until a golden crust forms.
- Flip gently and cook for another 2-3 minutes until the fish flakes easily.
- Place the cod on top of the roasted roots. Drizzle the pan juices over the fish.