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WHAT ARE YOU CRAVING?

Stack your kitchen with these incredible ingredients
and create what you crave

Marinated Cucumber, Onion, and Tomato Salad

Preparation time: Approximately 10 minutes Servings: 4-6

This refreshing dish combines the crispness of cucumbers, the zing of onions, and the juiciness of tomatoes, all brought together by a flavorful marinade featuring tomato vinegar. As the salad chills in the refrigerator, the flavors meld together, creating a harmonious symphony of tastes. Whether enjoyed as a side dish or a light summer snack, this marinated salad is sure to impress with its vibrant colors and refreshing flavors.

Ingredients:
Preparation:

STEP 1:

In a mixing bowl, combine the water, tomato vinegar, extra virgin olive oil, and salt. 

STEP 2:

Add sliced cucumbers, onions, and tomatoes to the bowl.

STEP 3:

Toss everything together until the vegetables are well coated with the marinade.

STEP 4:

Cover the bowl and refrigerate for at least 1 hour, allowing the flavors to meld together.

STEP 5:

Drizzle the olive oil and lemon juice over the mixture and toss everything together.

STEP 6:

Serve the marinated cucumber, onion, and tomato salad as a refreshing side dish.

Feel free to adjust the quantities of cucumbers, onions, and tomatoes according to your preference and the number of servings you desire.

Spaghetti with Octopus alla Luciana

This flavorful Italian dish combines tender octopus with a rich tomato sauce, garlic, chili flakes, and a splash of white wine. The result is a tantalizing combination of seafood and bold Mediterranean flavors. Whether you’re hosting a dinner party or simply want to impress your family with a gourmet meal, this recipe is sure to be a hit.

Prep:  40 mins.  Servings: 4-6

Ingredients:

Preparation

STEP 1

Bring a large pot of salted water to a boil and cook the Armando spaghetti according to the package instructions until al dente. Drain and set aside.

STEP 2

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until fragrant and translucent.

STEP 3

Add the octopus to the skillet and sauté for about a minute.

STEP 4

Pour in the diced tomatoes and white wine, and sprinkle in the red pepper flakes. Season with salt and pepper to taste. Stir to combine all the ingredients.

STEP 5

Reduce the heat to low, cover the skillet, and simmer for about 15-20 minutes.

STEP 6

Add the cooked spaghetti to the skillet and toss everything together to coat the pasta with the sauce.

STEP 7

Serve the spaghetti with octopus alla Luciana hot, garnished with freshly chopped parsley.

Enjoy your flavorful and satisfying spaghetti with octopus alla Luciana!

Chickpeas with Piquillos, Chorizo, Lemon and Herbs

This Chickpea, Chorizo and Piquillo Pepper Salad recipe is a delicious and healthy dish that features the flavors of lemon and herbs. The combination of fresh herbs, tangy lemon zest, and sweet roasted piquillo peppers creates a unique and flavorful salad that can be served as a side dish or used as a protein source in a larger salad. The chickpeas in this recipe also add a boost of plant-based protein and fiber, making it a satisfying and nutritious option for any meal.

Ingredients:
Preparation:

STEP 1:

Begin by draining the chickpeas and placing them in a 20cm Terracotta Cazuela. Place the Piquillo Peppers in a separate plate.

STEP 2:

Add the chopped fresh herbs, the zest of one lemon, and the chopped roasted Piquillo Peppers to the bowl.

STEP 3:

Cut the Chorizo in small pieces and add it to the bowl.

STEP 4:

Add the Extra Virgin Olive Oil  and toss everything gently to combine.

STEP 5:

Drizzle the olive oil and lemon juice over the mixture and toss everything together.

STEP 6:

Serve the salad as a side dish or use it as a protein source in a salad.

Pasta Mista & Sun Dried Tomato

Ingredients:

This pasta dish is a delicious and easy weeknight dinner option. Tossed with a delicious sundried tomato sauce, this dish is packed with bright and bold flavors that will satisfy your taste buds.

Prep:  40 mins.  Servings: 6-8

Ingredients:

Preparation

STEP 1

Cook pasta as per instructions on Paone Bag – Do not over cook

STEP 2

In the meantime take the two jars of Sundried tomato and drain

STEP 3

Place the tomatoes on a board and chop into small pieces. Keep the juice from chopping and place finished product in a bowl

STEP 4

Chop the onion into very small pieces and same with the garlic and let it cook until the onion is soft

STEP 5

Add the sundried tomato and the vinegar and cook at low – medium heat for 1-2 min and set aside

STEP 6

Once the pasta is cooked place on a bowl, add the Sundried tomato mixture to the pasta and mix slowly. Sprinkle Parm cheese or your favorite cheese. I actually also use Grated Manchego Cheese.

STEP 7

Serve and Enjoy! It is also a great leftover dish with arugula salad

Spanish Butter Beans Salad with Tuna and Cherry Tomatoes

Looking for a healthy and satisfying salad recipe? Look no further than this Spanish Butter Beans Salad with tuna and cherry tomatoes! This easy-to-make salad is packed with protein, fiber, and a variety of delicious flavors and textures. Perfect for lunch or as a side dish at your next dinner party, this salad is sure to impress.

Ingredients:
Preparation:

STEP 1:
Drain and rinse the cans of butter beans and set them aside in a large mixing bowl.

STEP 2:

Drain the can of tuna and add it to the mixing bowl with the butter beans.

STEP 3:

Add the halved cherry tomatoes, diced red onion, and chopped parsley to the mixing bowl.

STEP 4:

Drizzle the olive oil and lemon juice over the mixture and toss everything together.

STEP 5:

Season with salt and pepper to taste.

STEP 6:

Serve chilled or at room temperature.

 

Sun-Dried Tomato and Anchovy Bucatini

Ingredients:

This pasta recipe is quick, easy, and absolutely delicious – perfect for any day of the week. Whether it’s for your family or friends, this dish will have them talking about it for a long time to come!

Prep:  30 mins.  Servings: 4

Preparation

STEP 1

Start by bringing a large pot of salted water to a boil.

STEP 2

Meanwhile, heat 1/4 cup of extra virgin olive oil in a large frypan or a heavy-based pan over medium heat. Add the thinly sliced red onion and season it with salt and a pinch of red chili flakes. Cook and stir occasionally for about 10-15 minutes or until the onion is completely cooked through but not browned.

STEP 3

Add the anchovy fillets and stir them into the onion mixture for about 30 seconds until they melt into the pan. Then, add two tablespoons of tomato paste and cook for about 90 seconds or until the paste turns a brick-red color and sticks to the bottom of the pan.

STEP 4

Pour in the sun-dried tomatoes, scraping any bits off the bottom of the pan with a wooden spoon. Season with salt and reduce the heat to medium-low. Cook and swirl the pan occasionally until the sauce thickens and has a delicious taste. Add more salt and red chili flakes if desired. Keep the sauce warm and set it aside.

STEP 5

Cook the bucatini or spaghetti pasta in the boiling water as directed on the package. Reserve one cup of the cooking water and drain the rest.

STEP 6

Add the drained pasta into the frypan, along with 1/2 cup of the reserved cooking water. Toss everything together to coat the pasta well in the sauce. Cook and toss the pasta occasionally until each piece is coated with the sauce perfectly.

STEP 7

Take the frypan off the heat and transfer the pasta into a large bowl or four smaller ones. Top each bowl with lots of grated parmesan cheese, pieces of basil leaves and a drizzle of olive oil.

Vinegar-Marinated Chicken

Looking for a flavorful summer dish that can be prepared in advance? Try this simplified version of chicken escabeche!

Ingredients:

SERVES 4
PREPARATION TIME: 2 HOURS

 

Preparation:

The chicken is cut into 1-2 inch pieces and seasoned with salt, then mixed with onion, garlic, bay leaves, peppercorns, sherry vinegar, and olive oil. After marinating for at least 2 hours, the mixture is simmered in a skillet or saucepan until the chicken is tender. Once cooled, the dish can be served at room temperature or refrigerated and served cold. A green salad would be a perfect accompaniment.

STEP 1:
Season the chicken pieces with salt and place them in a bowl.

STEP 2:
Add the onion, garlic, bay leaves, and peppercorns and mix well.

STEP 3:
Add the sherry vinegar and olive oil, stirring until all ingredients are evenly distributed.

STEP 4:
Cover and refrigerate for at least 2 hours or up to 24 hours.

STEP 5:
Transfer the contents of the bowl to a deep skillet or wide saucepan and bring to a boil over high heat.

STEP 6:
Reduce heat to medium and simmer for 10 minutes, or until the chicken is tender.

STEP 7:
Remove from heat and let cool.

STEP 8:
Serve at room temperature or cover and refrigerate in the sauce and serve cold.

MEDITERRANEAN OLIVE SALAD

Ingredients:

If you are in search of a quick and delicious side salad, look no further than this olive salad! Pair it with your preferred Mediterranean main to complete your meal.

Prep: 10 mins.  Servings: 4

  • Torremar Spanish Olives: Our wide variety of seasoned olives can be used in this recipe or you can try our delectable anchovy stuffed olives.
  • Feta cheese: Though optional, feta cheese is a recommended addition to make the dish more flavorful and satisfying.
  • Red onion: The red onion provides a satisfying crunch and a touch of sharpness to the dish.
  • Fresh herbs: Choose from a range of herbs to suit your taste. Some excellent options include dill, parsley, basil, and mint.
  • Tomatoes: a vibrant addition to the dish, contributing beautiful pops of color and flavor.
  • Experience a distinctive flavor by adding our Award-Winning Olivar Santamaria EVOO and either the magnificent UNICO 50 YEAR “GRAND RESERVA” PX BALSAMIC VINEGAR or SOTOLONGO POMEGRANATE VINEGAR.
Preparation

STEP 1

Combine olives, diced feta cheese, sliced red onion, halved cherry tomatoes, and chopped herbs in a bowl. Mix the ingredients together.

STEP 2

You can modify the ingredient quantity, including adding more herbs or tomatoes, to suit your palate. If desired, drizzle a vinaigrette or salad dressing on the salad.

STEP 3

Add the EVOO and the vinegar and mix it again.

STEP 4

Serve the salad immediately or refrigerate until you are ready to serve.

TIPS

If you’re looking to create the ideal olive salad, here are a few tips to consider:

  • When adding feta cheese, dice it instead of crumbling it to give the salad a more appealing presentation.
  • Customize the salad to your preference by removing, adding or substituting ingredients, as salads are incredibly versatile and adaptable to different tastes.

WHITE BEAN AND ARTICHOKE SALAD

Ingredients:

Amazing cold salad, packed with flavor and great for all occasions. Refrigerate overnight for best flavor.

Prep: 20 mins. Additional: Overnight. Servings: 4

  • 1 Jar ZONA Butter Beans drained
  • 1 Jar ZONA Artichoke halves drained
  • 2/3 cup diced green bell pepper
  • 1/3 cup chopped green olives
  • ¼ cup chopped red onion
  • ¼ cup chopped fresh parsley
  • ¾ teaspoon dried basil or chopped 4 leaves of basil
  • 1/3 cup olive oil (or Lemon Oil)
  • ¼ White balsamic vinegar (If you are using Lemon Oil DO NOT USE VINEGAR)

Salt and Pepper to taste

Preparation

STEP 1

In a large bowl, combine beans, artichoke hearts, bell peppers, olives, onion, parsley  and basil.

STEP 2

In a jar or small bowl, combine oil and vinegar (or Lemon Oil) shake together or mix well. Pour oil and vinegar (or Just Lemon Oil) over the salad, and toss to coat.

STEP 3

Cover and chill in refrigerator for several hours or overnight, stirring occasionally, to let flavors blend.

Before serving garnish with Fresh Basil

NUTRITION FACTS
Per Serving: 

213 calories; protein 8g; carbohydrates 24.4g; fat 10g; sodium 150.2mg

 

VEGETABLE AND
TUNA SALAD

Ingredients:

  • 250 gr ZONA Ocean Bonito in ORGANIC EVOO

  • 4 Eggs Boiled

  • 15 Pitted Manzanilla Olives

  • Smoked Oil for Finishing

  • 1 Jar (8 Units) White Asparagus

  • 1 Bag frozen Peas and Carrots

  • 1 Bag frozen Corn

  • 1 Large Potato Diced

  • 1 Jar Piquillo Pepper

  • 1 Jar Mayonnaise of your choice

SERVES 4
PREPARATION TIME: 1 HOUR

This dish is simple and very healthy! Make enough for a few days and eat as leftover alone or in a sandwich.

Preparation:
  • Boil the frozen vegetables together
  • Boil the diced potatoes in a separate pan as it takes a bit more time to cook than frozen vegetables
  • In a bowl mix all the vegetables
  • Add the Olives cut in half, jar of tuna drained and minced, Mayonnaise and eggs cut and slowly mix until all comes together
  • Present in a serving dish and garnish with the asparagus on top of the salad and Piquillo Pepper cut in slices

 

Add a side of breadsticks or toasted bread

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