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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.
Course Side Dish
Cuisine Norwegian-Mediterranean
Keyword Arbequina EVOO, Cucumber salad, Gluten free, Summer Side, Vegan
Prep Time 10 minutes
Cook Time 0 minutes
Passive Time 15 minutes
Total Time 25 minutes
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.