Norwegian tradition, Spanish soul: Our recipes
Oppdag hvordan vår førsteklasses ekstra jomfru olivenolje løfter de klassiske norske smakene. Fra fersk laks til rotfrukter – gi hverdagsmaten et streif av middelhavshelse og antioksidanter
Classic Norwegian cucumber salad with Arbequina olive oil
An essential staple in every Norwegian home. We’ve replaced the traditional neutral oil with our **Arbequina extra virgin olive oil**. Its fruity and sweet notes balance the vinegar’s acidity perfectly and give it a velvety smooth flavour
Servings 4 portions
Calories 95kcal
Cost 3€
Equipment
- 1 Cheese slicer or mandoline
Ingredients
- 2 stk Large cucumber
- 4 ss Sol de La Mancha Arbequina Extra Virgin Olive Oil
- 3 ss White wine vinegar
- 1 ss Sugar or honey
- 1 ts Sea salt
- 1/2 ts White pepper
- 2 ss Fresh parsley
Instructions
- Wash the cucumbers. Use a cheese slicer or mandoline to slice the cucumber into paper-thin slices
- Place the slices in a colander, sprinkle with salt, and leave for 10 minutes to draw out any excess water. Pat the slices dry gently with kitchen paper
- In a small bowl, whisk together the vinegar, sugar, pepper and Sol de La Mancha Arbequina olive oil until the sugar has completely dissolved
- Gently toss the cucumber slices in the dressing until they are well coated
- Leave the salad to rest in the fridge for at least 15 minutes before serving to allow the flavours to develop
- Sprinkle with fresh dill just before serving
Oven-baked salmon with lemon and Picual olive oil
A healthy and delicious classic in Norwegian cuisine. Picual olive oil is the world’s most stable oil, making it perfect for roasting in the oven as it retains all its healthy properties and aroma
Servings 4 portions
Calories 420kcal
Cost 15€
Equipment
- 1 ldfast form
Ingredients
- 4 stk Fresh salmon approx. 150g per fillet
- 4 ss Sol de La Mancha Picual Extra Virgin Olive Oil Premium quality
- 1 stk Lemon in thin slices
- 1 bundle Frisk dill
- pinch Sea salt and black pepper to taste
Instructions
- Preheat the oven to 180°C (350°F).
- Place the salmon fillets in an ovenproof dish lined with baking paper
- Drizzle Sol de La Mancha Picual extra virgin olive oil generously over the fish. Gently rub it into the fillets
- Season with sea salt and freshly ground pepper. Top each fillet with two slices of lemon and a small sprig of fresh dill
- Cook for 12–15 minutes until the salmon is opaque and flakes easily with a fork.
- Serve immediately. For extra flavour, drizzle a little fresh Picual oil over the dish just before serving
Pan-fried cod with root vegetables and Cornicabra olive oil
A celebration of Nordic winter flavours. The robust and slightly spicy flavour of our **Sol de La Mancha Cornicabra extra virgin olive oil** brings out the earthy notes of the roasted root vegetables and provides the perfect backdrop for a perfectly seared cod fillet
Servings 4 portions
Calories 380kcal
Cost 12€
Equipment
- 1 large non-stick frying pan
Ingredients
- 4 Cod fillet approx. 180g each
- 4 stk Carrot cut into large chunks
- 2 stk Parsnip cut into pieces
- 1/2 stk Celery root cut into cubes
- 4 ss Sol de La Mancha Cornicabra EKJO
- 1 ss dried thyme
- 1 pinch Sea salt
Instructions
- Preheat the oven to 200°C. Toss the carrots, parsnips and celeriac in a bowl with thyme and Sol de La Mancha Cornicabra olive oil. Spread them out on a baking tray and roast for 25–30 minutes until golden and tender
- While the vegetables are frying, pat the cod fillets dry thoroughly with kitchen paper (this is important for a nice crispy crust!). Season generously with sea salt
- Heat the rest of the Cornicabra oil in a frying pan over a medium-high heat
- Place the cod skin-side down (if it has skin) in the pan. Fry for 4–5 minutes without touching it, until it develops a nice, golden crust
- Carefully turn the fish over and fry for a further 2–3 minutes until the fish begins to flake
- Serve the pan-fried cod on a bed of the oven-roasted root vegetables, and feel free to pour a little of the pan juices over the fish for extra flavour