BlogAll about olive oil
What's in the bottle, how to cook with it and how to tell good oil from the rest. Written by us, Quirin & Lena.
From our kitchen
What's for dinner tonight?
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VegetarianCharred corn dip with feta, lime and coriander
Sweet charred corn folded over a rich, creamy base with tangy lime, smooth cream cheese and a hint...
Made with Verdé Duo
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VegetarianCreamy garlic confit dip with toasted sesame, parmesan and fresh chives
A rich, velvety dip made with slow-roasted garlic confit, toasted sesame seeds, and creamy cheese, finished with fresh...
Made with Cooking Oil
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VegetarianSpring fennel salad with blood orange, radish and roasted almonds
Crisp spring fennel and peppery rucola layered with juicy blood orange, fresh radish, shaved parmesan, and golden toasted...
Made with Finishing Oil
Good oil, on repeat
Two early harvest olive oils from family groves in Spain. One for the pan, one for the plate.
